Base Sauce (makes about 2/3 cup):
1/3 cup water
2 tablespoons plus 2 teaspoons sugar
1 tablespoon plus 1 teaspoon fresh lime juice
1 teaspoon fish sauce
2 teaspoons kimchee base
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon plus 1 teaspoon cold water
Bring water and sugar to a simmer in a small saucepan over medium heat, whisking until sugar is dissolved. Add the lime juice, fish sauce, kimchee base and return to a simmer.
Increase heat to medium-high. Using a small bowl, mix the cornstarch and water until smooth. When the sauce comes to a boil, slowly add the cornstarch mixture to the sauce in a steady stream while whisking.
Reduce heat to medium and simmer sauce for 30 seconds; set aside.