TIP
For the red pepper sauce, mix 15ml (1T) each of store-bought gochujang (Korean chilli paste) or sriracha sauce, red wine vinegar and water, 30ml (2T) each castor sugar and sesame seeds, and 5ml (1t) sesame oil.
For the red pepper sauce, mix 15ml (1T) each of store-bought gochujang (Korean chilli paste) or sriracha sauce, red wine vinegar and water, 30ml (2T) each castor sugar and sesame seeds, and 5ml (1t) sesame oil.