Source: The Martha Stewart Show, January Winter 2009
- 1 tablespoon ssamjang (soybean and chile-pepper paste)
- 1 1/2 teaspoons kochujang (Korean chile-pepper paste)
- 1/4 cup sherry-wine vinegar
- 1/4 cup grapeseed oil
Mix all ingredients together in a medium bowl. Sauce may be kept covered in the refrigerator for up to 2 weeks.