We often whip up this sauce whenever we enjoy Korean barbecue at home.
|Roast the sesame seeds in a small skillet until browned. Reserve.|
|Combine the gochujang, rice vinegar, sesame oil, and fish sauce in a small bowl. Whisk until combined.|
|Mix in the toasted sesame seeds. Enjoy immediately or store in the fridge for later.|
source: Marja Vongerichten's The Kimchi Chronicles