- ⅓ cup rice vinegar
- 2 ½ tablespoons soy
- ¼ cup brown sugar
- ½ teaspoon grated fresh ginger
- 2 teaspoons Asian chili garlic paste
- 1 tablespoon toasted sesame oil
- ½ cup vegetable oil
- 2 teaspoon sesame seeds, toasted
- Whisk first five ingredients until sugar dissolves.
- Gradually whisk in oils, then seeds.
- Can be refrigerated up to three weeks.