In a medium saucepan, combine honey and soy sauce over medium heat.

Add minced garlic and rice vinegar to the saucepan.

Stir the mixture continuously until it begins to simmer.

In a separate bowl, mix cornstarch and water to form a slurry.

Slowly add the cornstarch slurry to the saucepan while stirring.

Continue to cook for 2-3 minutes until the sauce thickens.

Remove the saucepan from heat and stir in sesame oil.

Season with salt and pepper to taste.

Allow the sauce to cool before transferring it to a storage container.

Use immediately or store in the refrigerator for up to one week.