Mince the garlic cloves and ginger; set aside.

In a small bowl, whisk 1 tablespoon cornstarch with 1 teaspoon rice vinegar and 2 tablespoons water until completely smooth; keep the slurry nearby.

In a second bowl, stir together 1/2 cup soy sauce, 1/4 cup rice vinegar, and 1/4 cup sugar or honey until the sugar dissolves.

Heat a small saucepan over medium heat and add 2 tablespoons sesame oil; warm for about 30 seconds until the oil shimmers.

Add the minced garlic and ginger; cook, stirring constantly, for 30 seconds until fragrant but not browned.

Stir in 1/2 to 1 teaspoon red pepper flakes and 1/4 teaspoon white pepper; toast for 10 seconds to bloom the spices.

Pour the soy sauce–vinegar–sugar mixture into the pan; bring to a gentle simmer, about 1 minute.

Whisk the cornstarch slurry again, then slowly stream it into the simmering sauce while stirring constantly; continue cooking for 1 minute, or until the sauce is glossy and thick enough to coat the back of a spoon.

Remove from heat, taste, and adjust seasoning with additional red pepper flakes for heat, soy sauce for salt, or sugar for sweetness as desired. Let cool for 2 minutes before using or storing.