Ingredients
- 2 tbsp crushed toasted sesame seeds
- 2 cups soy sauce
- 3 tbsp gochugaru (Korean chili flakes)
- ½ cup toasted sesame oil
- ¾ cup rice vinegar
- 2 tbsp sugar
- 1 bunch scallions (about 8 scallions),
- trimmed and thinly sliced
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Combine all of the ingredients in a large mixing bowl.
Whisk or stir them until they’re well mixed.
Adjust the seasoning to taste, and add a little water if you want the sauce to be mellower in flavor.
Pour the sauce into a sealable jar or container, and store it in the refrigerator for up to 3 months.
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