In a medium saucepan, combine the gochujang, honey, soy sauce, rice vinegar, your choice of butter or sesame oil, minced garlic and, if you’re using it, the grated ginger. Stir everything together until well mixed.

Place the saucepan over medium heat. Cook the mixture, stirring frequently, until it’s warmed through and the ingredients are well combined, about 3-5 minutes.

Keep in mind that the sauce will thicken quite a bit once cooled, but if you prefer a thinner sauce, add water a tablespoon at a time until you reach your desired consistency. If you want a thicker sauce, mix the cornstarch with water in a small bowl and add it to the saucepan, stirring constantly until the sauce thickens, about 1-2 minutes.

Once the sauce is at your preferred consistency, remove it from heat and let it cool slightly before using.

Transfer the sauce to a jar or airtight container; it can be stored in the refrigerator for up to two weeks.