1/2 cup malt vinegar 1/4 cup soy sauce 1/4 cup sugar 1/2 teaspoon chile flakes, more to taste

Step 1 In a small saucepan, combine the vinegar, soy sauce, sugar and chile flakes and bring to a boil over high heat, stirring once or twice. Remove from heat and set aside to cool. This makes about 3/4 cup sauce, more than is needed for the remainder of the recipe; the sauce will keep for up to 2 weeks, refrigerated.

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