SOY-VINEGAR DIPPING SAUCE

This light, bright sauce is a nice complement to the richer Ssamjang. It's also delicious drizzled over steamed rice. In a medium bowl, combine ¼ cup soy sauce , ¼ cup rice vinegar or cider vinegar, 1 Tbsp sugar and 1 Tbsp finely chopped green onion and 1 tsp gochugaru (Korean red pepper flakes, optional) and 1 tsp toasted sesame oil (optional). If desired, sprinkle with 1 tsp toasted sesame seeds just before serving. Refrigerate in an airtight container up to 3 days. Makes about ½ cup.