Start by combining the soy sauce, brown sugar, rice vinegar, honey, minced garlic, grated ginger, gochujang, sesame oil, and red pepper flakes in a small mixing bowl. Whisk everything together vigorously until the sugar begins to dissolve and the ingredients form a uniform liquid. This step ensures all the flavors meld right from the beginning, setting the foundation for that authentic Magic Sauce taste.

Pour the mixture into a small saucepan and add the water to thin it out slightly. Place the pan over medium heat and bring it to a gentle simmer, stirring occasionally to prevent sticking. Let it cook for about 5-7 minutes, allowing the sauce to reduce and the aromas to intensify, which deepens the savory notes without overpowering the sweetness.

If you prefer a thicker consistency like the original, mix the cornstarch with a tablespoon of cold water in a separate bowl to create a slurry. Slowly stir this into the simmering sauce and continue cooking for another 1-2 minutes until it thickens to a glossy texture. Remove from heat immediately to avoid over-thickening, and let it cool before tasting to adjust seasoning if needed.

Transfer the sauce to an airtight jar and allow it to cool completely at room temperature. Once cooled, refrigerate it for up to two weeks, giving the flavors time to develop further. Shake well before each use, as natural separation might occur, ensuring every drizzle is as flavorful as the first.