Combined the scallions, ginger, and garlic in the bowl of a food processor and process until roughly minced.
In a medium heavy bottomed stainless steel pot over medium high heat, whisk the sugars with the orange juice. Bring to a simmer and reduce for3 to5 minutes, or until large bubbles form and the caramel has some color.
Add the scallion mixture to the pot and stir constantly to slow down the cooking of the caramel this will be very fragrant as the mixture fries lightly for a moment.
Remove the pot from the heat and whisk in the gochujang, sesame oil, soy sauce, rice vinegar, and sesame seeds. Keep the sauce warm until ready to use, or store in an airtight container in the refrigerator for up to two weeks. Warm gently before using.