Gochujang Glaze, Thai Peanut Sauce, and Nuoc Cham
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.
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