Prepare the dressing: mix soy sauce with sugar. Add pepper oil, rice vinegar, sesame oil.
A little bit about pepper oil. Only instead of olive oil, I took sunflower oil without smell. So, sterilize the bottle, heat up the oil (200 ml). Mix of peppers (I have black, green, pink, white) chop 2 tbsp.l. Wash and dry the parsley.
Pour pepper into the bottle, add parsley, pour oil. Let it cool down. Store in a cool, dark place. Oliver recommends using a refrigerator for this purpose, but there the oil thickens and becomes cloudy. If you use fresh herbs, the oil will change color to green.
My oil was infused for a week. It became fragrant and slightly spicy.
For fans of "hotter", instead of a mixture of peppers, you can put a chili pepper pod.