1 cup Gochujang (Korean red chile paste), I used some labeled “Extra Hot”
½ cup Korean red pepper flakes
20 cloves of fresh garlic, washed and trimmed of root end
¼ cup granulated sugar
¼ cup good quality soy sauce (low sodium preferred)
¼ cup yellow miso
1 cup apple cider vinegar (I used homemade)
1 cup dark rice syrup
2 T sesame oil
1 T roasted white sesame seeds
2T Roasted sesame seeds, finely ground to a paste

Put all of the ingredients into a large stainless steel bowl and hit it with a strong stick blender or put it all onto a blender and liquefy until it is well mixed and the garlic is no longer visible. Some sesame seeds and chili flakes will still be visible. Adjust the sweet-tart balance by adding more vinegar or syrup as needed.