Gochujang requires a trip to an Asian market or the international aisle at a larger Harris Teeter or Kroger, not a routine grocery stop in Charlotte. Even with decent urban access, it's a second errand for a five-minute spread. The cost per serving is low once you buy the gochujang, but a small jar runs eight to ten dollars and half of it will sit unused unless you cook Korean food regularly. The recipe is honest about prep time and works as a same-night condiment or quick appetizer base, not a meal. It fits a household that already stocks gochujang or is willing to invest in one; for a weeknight impulse, budget the extra stop.