• Rice vinegar50 ml
• Soy sauce40 ml
• Cold water25 ml
• Sugar1.5 tbsp
• Sesame oil0.5 tsp
• ★Mustardoptional
• ★Chili oil (La-yu)optional
• ★White sesame seedsoptional

1. 1

   Add 50 ml rice vinegar, 40 ml soy sauce, and 25 ml cold water to a bowl. Add 1.5 tbsp sugar and mix well. Stir thoroughly as the sugar dissolves slowly.

2. 2

   Add 0.5 tsp sesame oil and mix until well combined.

3. 3

   Add the ★ seasonings (mustard, chili oil, and white sesame seeds) to taste and adjust the flavor.

4. 4

   Chill the sauce thoroughly in the refrigerator before using.

5. 5

   Leftover sauce can be mixed with tomatoes, cucumber, glass noodles, blanched bean sprouts, and seaweed to create a refreshing salad-style dish.

The sauce loses its delicious taste if it's not cold enough, so make it ahead and chill it well in the refrigerator. If you're short on time, use ice water to speed up the cooling process.

• Calories80 kcal
• Protein1 g
• Fat3.5 g
• Carbs10 g
• Sodium3 g