Ingredients:

  • 1/2 cup granulated sugar
  • 1/2 cup rice vinegar
  • 3 cloves garlic, finely minced
  • 2 tbsp sambal oelek
  • 1 tsp red pepper flakes
  • 1/4 tsp salt
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Combine the 1/2 cup granulated sugar, 1/2 cup rice vinegar, 3 cloves minced garlic, 2 tbsp sambal oelek, 1 tsp red pepper flakes, and 1/4 tsp salt in a small saucepan.
  2. Stir the mixture over medium heat until the sugar crystals have completely dissolved into the liquid.
  3. Reduce the heat to medium-low and allow the sauce to simmer gently for 5 to 8 minutes until it bubbles softly and the garlic becomes fragrant.
  4. In a small bowl, whisk 1 tbsp cornstarch and 1 tbsp cold water together until smooth to create a slurry.
  5. Slowly pour the cornstarch slurry into the simmering sauce while whisking constantly.
  6. Continue to cook for 1–2 minutes until the sauce transitions from cloudy to a clear, shimmering glossy amber glaze. Remove from heat immediately once the sauce coats the back of a spoon.
  7. Pour the cooled sauce into a glass jar with a tight lid and store in the refrigerator for up to 4 days.