INGREDIENTS
2 tbsp
korean red chili paste (kochujang)
2
small garlic cloves, finely minced
1 tbsp
rice vinegar or 1 tablespoon cider vinegar
1 tbsp
soy sauce
1 tsp
sesame oil
2 tsp
sesame seeds, toasted
2
scallions, finely shredded on diagonal
2 tsp
sugar (or other sweetener)