I chopped these into chunks and added sesame oil, soy sauce, garlic, a splash of rice wine vinegar, a bit of turmeric and a good dash of cayenne. Super simple, SO flavorful. The rice wine vinegar is the perfectly tart acid for this. I may try it with sambal oelek next time, or FBJ just told me about aleppo which could make for a nifty fusion of flavor styles.
So how do you guys prep these things?