Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- 1/3 cup soy sauce
- 1/3 cup rice wine vinegar
- 1 Tbsp sesame oil
- 1 Tbsp chili pepper flakes (kochukaru)
- 1 Tbsp scallions, thinly sliced
- 1 tsp finely chopped garlic
*Can make in large batches and store in refrigerator for a couple weeks.
**If you don't have Korean chili pepper flakes (kochukaru), you can use cayenne pepper or sriracha sauce in the mix.