GOCHUJANG VINAIGRETTE (CHO-GOCHUJANG)

Makes: about 1 1/2 cups (375 mL)

1/2 cup (125 mL) gochujang ( fermented red chili paste)

1/2 cup (125 mL) rice vinegar or cider vinegar

1 1/2 tbsp (22.5 mL) fresh lemon juice

1/4 cup (60 mL) granulated sugar

1 tbsp (15 mL) minced garlic

1 tbsp (15 mL) minced green onion

1 tbsp (15 mL) toasted sesame seeds, plus more for garnish

1. Place all the ingredients in a small bowl; stir well to combine, incorporating the gochujang by pressing with the back of a spoon against the side of the bowl. The consistency should be similar to that of a thick syrup.

Note: Can be stored, in an airtight container, in the refrigerator for up to 2 weeks. Gochujang absorbs liquid, so it may thicken over time; simply stir in some warm water or fresh lemon juice to loosen it up.