In a small saucepan over low heat, combine soy sauce, red pepper, ginger and garlic. Heat slowly until barely simmering. Reduce heat if needed so sauce is very hot but not boiling. Stir constantly for 10 minutes, taking care not to scrape the sides of the pan. Remove from heat and cool 5 minutes. Add rice wine vinegar and pour into desired serving/storage bottle. Store refrigerated. Shake before using.