1/3 cup Soy Sauce
1/3 cup Rice Wine Vinegar
1 tablespoon Sesame Oil
1 tablespoon Chilli Pepper Flakes
1 tablespoon Scallions, thinly sliced
1 teaspoon finely chopped Garlic
Mix all ingredients together and use as a dipping sauce for dumplings, scallion pancakes, mung bean pancakes and tempura dishes.
Can make in large batches and store in refrigerator for a couple of weeks.