In a medium saucepan, combine 1 tablespoon of dried chili flakes, 3 minced garlic cloves, 1/2 cup of rice vinegar, 1/4 cup of honey, 3/4 cup of water, and a pinch of salt. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring gently. This should take about 2-3 minutes.

Once the mixture comes to a boil, reduce the heat to medium and let it simmer for 1 minute, stirring occasionally.

In a small bowl, mix 1 tablespoon of potato starch or cornstarch with 2 tablespoons of cold water to create a slurry.

Gradually pour the slurry into the simmering sauce while continuously stirring, until it thickens.

Remove the saucepan from heat and allow the sauce to cool for about 10 minutes before transferring to a glass jar.

Use the sauce over grilled veggies, as a dipping sauce for spring rolls, or stir into rice bowls.