A quick light spicy Korean style dipping sauce. Eaten with spring rolls and other deep fried/steamed snacks, or as a simple condiment with plain rice.  This is also the sauce used with our simple Fried Tofu.

3 tbsp soy sauce (use soy sauce not made with wheat for gluten free)
1 tbsp sesame oil
1 tsp gochugaru (Korean hot pepper flakes, see note below), or 1 tsp regular chilli flakes – use less for a milder heat
1 tbsp white sugar
1 spring onion finely chopped
1 clove garlic finely minced (or 1/2 tsp minced garlic in jar)
1 tsp roasted sesame seeds

Mix all ingredients together in a bowl until the sugar has dissolved.

When buying Korean hot pepper flakes, “maewoon gochugaru” means very hot pepper flakes and “deolmaewoon gochugaru” means milder hot pepper flakes. Try to buy the ones that are made with sun-dried peppers, which will be labeled as 태양초 on the package. Once opened, store in the freezer to keep them fresh.