Ingredients:

  • 1/2 cup (120 ml) soy sauce (low sodium recommended)
  • 1/4 cup (60 ml) sesame oil
  • 1/4 cup (50 g) brown sugar (packed)
  • 1/4 cup (60 ml) water
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, grated (about 1 tablespoon)
  • 2 tablespoons rice vinegar
  • 1 tablespoon gochugaru (Korean red pepper flakes; adjust for spice preference)
  • 2 green onions, finely chopped
  • 1 tablespoon sesame seeds (optional)

Instructions:

  1. In a mixing bowl, combine soy sauce, sesame oil, brown sugar, and water.
  2. Stir in minced garlic, grated ginger, and rice vinegar.
  3. Add gochugaru and mix until fully incorporated.
  4. Fold in chopped green onions and sesame seeds (if using).
  5. Taste the sauce and adjust sweetness or spiciness to preference.
  6. Transfer sauce to an airtight container for refrigeration. Use within two weeks.