• Combine the salt and ginger into a small ramekin, set aside.
• Place the 1/2 tablespoon sesame oil, 1/2 tablespoon canola oil and the garlic cloves into a large non-stick skillet. Cook over medium heat for 5 minutes. Remove the garlic.
• Increase the temperature to high heat. Once the pan is hot, add 1/2 the batch of okra to the pan, face side down. Cook for 2-3 minutes (or until the okra is charred). Flip the okra and sprinkle with half of the salt and ginger combination. Cook for an additional 2-3 minutes, or until charred. Remove the okra into a large bowl.
• Add the remaining oils to the pan. Once the oil is hot, cook the last 1/2 of the okra in the same manner as before.
• Once the okra has been cooked, toss with 2 tablespoons of gochujang sauce. Serve immediately.

for the gochujang sauce:

• Add all the ingredients together into a bowl. Stir well to combine. Store in an airtight container in the fridge for up to 2 weeks.