Step 1: Heat 1 tablespoon of neutral oil in a small saucepan over medium heat. Add 2 cloves of minced garlic and 1 tablespoon of grated fresh ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Step 2: In a small bowl, whisk together 1/4 cup gochujang, 1/4 cup honey (or maple syrup), 1/4 cup soy sauce (or tamari), 2 tablespoons rice vinegar, and 1 tablespoon toasted sesame oil. Ensure all ingredients are well combined and there are no lumps of gochujang. If using, add 1/2 tsp gochugaru here.
Step 3: Pour the whisked sauce mixture into the saucepan with the sautéed aromatics. Stir well to combine. Bring the mixture to a gentle simmer over medium-low heat. Continue to simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. If a thicker sauce is desired, whisk in the cornstarch slurry during the last minute of simmering.
Step 4: Remove the saucepan from the heat. Taste the sauce and adjust seasonings as needed. Add a pinch more honey for sweetness, a dash more rice vinegar for tang, or a tiny bit more soy sauce for saltiness to personalize your swicy sauce.
Step 5: Allow the sauce to cool completely before transferring it to an airtight container. It will thicken further as it cools. Store in the refrigerator for up to 2 weeks.