I'm not sure what this is called, but I need to get myself some, stat. My mom and I had purchased bottles of this stuff ages ago, and I actually finished up my bottle a few months ago because I was using it for making pickled eggs. It's traditionally used as a shortcut to making that Korean side dish of sweet pickled cucumber or seaweed. I miss it ;-( I took a chance and looked up my favorite Korean cooking guide online, and it looks like this may be a good recipe to make a similar sauce: http://aeriskitchen.com/2009/08/seaweed-side-dish-%eb%af%b8%ec%97%ad-%ec%b4%88%eb%ac%b4%ec%b9%a8miyeouk-chomuchim/ We've made a few things from Aeri, and they were always spot on delicious. My personal favorite is her Spicy Tteok Bok Ki . She even fulfilled a request I had submitted to her quite a while ago for that cool, sweet, and spicy noodle soup: Mul NaengMyeon (You'll see my shoutout request in the accompanying youtube video!). I'm a huge fan, I eve...