koreancookery1-9, Challenge 1: Three table sauces

Model answer:

Ssamjang (Chapter 1; Wikipedia, Doenjang): doenjang mixed with garlic, sesame oil "and sometimes gochujang", for leaf wraps.
Cho ganjang (Chapter 8; Wikipedia, Pajeon): a "slightly sweet dipping sauce", typically soy sauce, vinegar, sesame oil and other seasonings.
Bibim-guksu sauce (Chapter 7; Wikipedia, Bibim-guksu): chilli powder, gochujang, minced garlic, vinegar, sugar and a little sesame oil.

With a pancake: cho ganjang, which is the sauce the pajeon article pairs with it. The articles give ingredients but no amounts, so all proportions are the course author's own.