2In a bowl, mix 15g soy sauce, 15g rice vinegar, 5g sesame oil, 38g caster sugar, 5g Gochujang, 21g tomato purée, and 16g Sriracha.
3Add 15g chopped Korean green chilli, 15g chopped Korean red chilli, 45g chopped onion, and 6g grated garlic to the sauce.