Add <quantity>1<unit>cup</unit></quantity> of vegetable oil to a medium pot over low heat

Add <quantity>¼<unit>cup</unit></quantity> of red chili flakes

Fry until the dried red chili flakes start to bubble

Add <quantity>2<unit>tbsp</unit></quantity> of chopped, roasted almonds. Add <quantity>2<unit>tbsp</unit></quantity> of dried onion

Add <quantity>2<unit>tbsp</unit></quantity> of toasted sesame seeds and <quantity>2<unit>tbsp</unit></quantity> of dried garlic flakes and stir

Add <quantity>½<unit>tbsp</unit></quantity> of white sugar and <quantity>½<unit>tbsp</unit></quantity> of salt and stir

Add <quantity>1<unit>tbsp</unit></quantity> of soy sauce. When the oil begins to bubble, turn off the heat

Remove from the heat and let it cool down at room temperature. Pour it in a jar. The taberu rayu is ready

Add <quantity>¼<unit>cup</unit></quantity> of rice wine vinegar to a bowl

Add <quantity>¼<unit>cup</unit></quantity> of soy sauce

Add <quantity>¼<unit>cup</unit></quantity> of the taberu rayu and stir to combine. The gyoza dipping sauce is ready

Enjoy it with your favorite dumpling!