Prep aromatics: Mince the garlic and slice the scallions as thin as you can. Thin slices blend better and taste cleaner.
Mix the base: In a small bowl, combine the doenjang and gochujang. Stir until smooth. If it feels too thick to mix, add 1 teaspoon water.
Build flavor: Add sesame oil, vinegar, and honey (start with 1 teaspoon honey). Stir well until glossy.
Add the aromatics: Fold in garlic, scallions, and sesame seeds. Taste. You want savory first, a gentle heat next, and a clean finish.
Adjust:
Too salty? Add a touch more honey and a few drops of water.
Too thick? Add water ½ teaspoon at a time until scoopable.
Not enough heat? Add ½ teaspoon more gochujang or a pinch of Korean chili flakes (gochugaru).
Needs brightness? Add a few more drops of vinegar.
Rest (optional but nice): Let the sauce sit 5 to 10 minutes so flavors meld. Then serve.
