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Peel and dice the garlic cloves, then smash them with the flat edge of a knife to release the flavors.
In a saucepan over medium-high heat, combine the brown sugar, low sodium soy sauce, rice vinegar, ground ginger, and diced garlic.
Add the sesame oil and stir to incorporate.
In a small bowl, mix the corn starch and water to create a slurry.
Once the sauce comes to a boil, add the corn starch slurry and stir until the sauce thickens.
Remove from heat and stir in the toasted sesame seeds.
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