Sweet and tangy chilli sauce (Cho-gochujang)

1. Grate the garlic very finely.

2. In a bowl, stir the gochujang with the rice vinegar until smooth.

3. Add the honey and sugar and stir until the sugar has completely dissolved.

4. Stir in the grated garlic and sesame seeds.

5. Taste and adjust with a little more vinegar for sourness or honey for sweetness; the sauce should be glossy and runny but not thin.

6. Serve with raw fish (hoe), blanched squid, bibimbap or jeon.

Tip: Cho-gochujang is the classic dressing of Korean seafood and hoedeopbap: spicy, sweet and tangy all at once. It keeps for 2 weeks in the fridge, so it's worth mixing a larger batch.