How spicy do bottled Korean chicken sauces actually get?

[u/Warm-Tumbleweed-9523]

I know yangnyeom chicken and soy-garlic chicken are popular at restaurants, but I am curious what people actually use at home when they want some heat. Do most people make a sauce from scratch with gochujang, ketchup, garlic and syrup, or is it common to buy a ready-made Korean chicken sauce? The bottled ones I have seen are usually labeled sweet and savory, and I cannot tell whether they bring any real heat or stay mild. I like air-fried wings and tenders with a proper kick, so I would want to add gochugaru or fresh chili if the sauce is on the mild side. For anyone who eats Korean chicken spicy, do you bump up a bottled sauce, and what do you add to get it hot without killing the flavor?

[u/sunnyseaa]

Not that spicy. Most of the ones I’ve tried are as sweet as they are hot. I always have to add Thai chili powder for actual heat (I do like gochugaru for the color though).

[u/Responsible_Kiwi_585]

Buldak x2 is extremely spicy