Finely chop the leek and ginger. You can adjust the amount of doubanjiang.
Combine all of the ingredients. If you're serving it to children, decrease the doubanjiang and add some sugar for a sweet and sour flavor.
Story Behind this Recipe
This really is a sauce that goes well with anything. I use it with cold tofu, boiled pork or chicken, fish meuniere, karaage, salad, boiled tofu, and shabu shabu.
You can increase the amount of Japanese leek and ginger if you want It also tastes good if you add some minced garlic. If you don't have any doubanjiang, you can use ra-yu instead! Since this contains leek, it doesn't keep for very long (2-3 days). So it's probably best if you make it when you need it.