Gochujang Glaze, Thai Peanut Sauce, and Nuoc Cham

Name: Gochujang Glaze, Thai Peanut Sauce, and Nuoc Cham
Cuisine: Vietnamese
Ingredients: 150 g gochujang paste; 40 ml light soy sauce; 60 g brown sugar; 60 g honey; 25 ml toasted sesame oil; 20 g fresh garlic finely minced; 30 ml rice vinegar; 50 ml water; 10 g toasted white sesame seeds; 200 g creamy peanut butter; 250 ml thick coconut milk; 35 g thai red curry paste; 25 ml light soy sauce; 20 ml fresh lime juice; 40 g brown sugar; 40 g palm sugar; 15 g minced garlic & ginger; 50 ml water; 60 ml fish sauce; 60 ml fresh lime juice; 150 ml warm water; 60 g granulated sugar; 10 g bird's eye chillies finely sliced; 15 g fresh garlic finely minced

Serves 1

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Gochujang Glaze, Thai Peanut Sauce, and Nuoc Cham

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Serves 1

Directions

1For the Gochujang glaze, combine all ingredients and mix well, using the toasted sesame seeds for garnish.
2For the Thai peanut sauce, combine all ingredients and adjust consistency with water as needed.
3For the Nuoc Cham, combine all ingredients and stir until the sugar is dissolved.

Ingredients

150 g gochujang paste
40 ml light soy sauce
60 g brown sugar
60 g honey (optional)
25 ml toasted sesame oil
20 g fresh garlic, finely minced
30 ml rice vinegar
50 ml water
10 g toasted white sesame seeds (optional)
200 g creamy peanut butter
250 ml thick coconut milk
35 g thai red curry paste
25 ml light soy sauce
20 ml fresh lime juice
40 g brown sugar
40 g palm sugar (optional)
15 g minced garlic & ginger
50 ml water (optional)
60 ml fish sauce
60 ml fresh lime juice
150 ml warm water
60 g granulated sugar
10 g bird's eye chillies, finely sliced
15 g fresh garlic, finely minced

Tips

Use honey as an alternative to brown sugar in the Gochujang glaze.
Use palm sugar as an alternative to brown sugar in the Thai peanut sauce.
Use water to adjust the consistency of the Thai peanut sauce.

Gochujang Glaze, Thai Peanut Sauce, and Nuoc Cham

Gochujang Glaze, Thai Peanut Sauce, and Nuoc Cham

Directions

Ingredients

Tips

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