Korean Dipping Sauce

• 1/4 cup Korean, Japanese, or light (regular) soy sauce
• 3 tablespoons unseasoned rice vinegar
• 2 tablespoons water
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 2 teaspoons garlic, minced and crushed into a paste
• 1 teaspoon toasted white (hulled) sesame seeds
• 1 small scallion (white and green parts), thinly sliced
• 1/2 medium-hot chile, such as Fresno, Holland, or jalapeno, thinly sliced

1. In a small bowl, combine the soy sauce, vinegar, water, and sugar.
2. Stir to dissolve the sugar and then taste.
3. Adjust the flavor to suit your palate to arrive at a tart-savory balance.
4. Add the sesame oil.
5. For extra oomph and a thicker sauce, add the garlic, sesame seeds, scallion, and/or chile.
6. Set aside for a good hour to allow the flavors to bloom.

korean, rice vinegar, water, sugar, sesame oil, garlic, white, scallion

Taken from www.epicurious.com/recipes/food/views/korean-dipping-sauce-379816 (may not work)