Easy Sambal Oelek Glaze Recipe – Garlic & Rice Vinegar Sauce

Last Updated on 6 months ago by Neha Deshmukh

Easy Sambal Oelek Glaze Recipe – Garlic & Rice Vinegar Sauce

Hey everyone! I’m so excited to share this incredibly versatile Sambal Oelek Glaze with you. It’s seriously a game-changer – a little sweet, a little spicy, and so flavorful. I first stumbled upon a version of this when trying to recreate the amazing sticky wings from my favorite local Thai place, and I’ve been tweaking it ever since. It’s become my go-to for everything from glazing chicken to adding a kick to tofu!

Why You’ll Love This Recipe

This glaze is ridiculously easy to make, needing just a handful of ingredients and about 15 minutes of your time. But don’t let the simplicity fool you – the flavor is complex and addictive. It’s the perfect balance of sweet, tangy, and spicy, and it adds a beautiful sheen to whatever you’re cooking. Plus, it’s incredibly versatile!

Ingredients

Here’s what you’ll need to whip up this amazing glaze:

• 1/2 cup rice vinegar (about 120ml)
• 2/3 cup sugar (about 160g)
• 2/3 cup water (about 160ml)
• 3 tbsp sambal oelek
• 2 garlic cloves, minced
• 1 tsp kosher salt
• 4 tsp cornstarch (about 20g) + 2 tbsp water

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure this glaze turns out perfectly:

• Sambal Oelek: This is the star of the show! It’s an Indonesian chili paste made from ground chili peppers, vinegar, and salt. You can find it in most Asian grocery stores, and increasingly in larger supermarkets. There are variations in heat level, so feel free to adjust the amount to your liking. Some brands are smoother, others chunkier – both work great!
• Rice Vinegar: I prefer unseasoned rice vinegar for this recipe, as it lets the other flavors shine. You can use seasoned, but you might want to reduce the salt slightly. Different types exist – white rice vinegar is the most common, but black rice vinegar adds a lovely depth of flavor if you can find it.
• Cornstarch: This is our thickening agent. Don’t skip the slurry (cornstarch mixed with water) – it prevents lumps! You can also use tapioca starch as a substitute.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, in a small saucepan, combine the rice vinegar, sugar, water, sambal oelek, minced garlic, and salt.
2. Place the saucepan over medium heat. Stir occasionally until the sugar is completely dissolved. You don’t want any gritty bits!
3. Now, in a separate small bowl, whisk together the cornstarch and 2 tablespoons of water until it’s a smooth slurry. This is key to avoiding lumps.
4. Pour the cornstarch slurry into the saucepan with the vinegar mixture. Stir constantly to make sure everything is well combined.
5. Let the sauce simmer for about 5 minutes, stirring frequently, until it thickens and becomes beautifully translucent. It should coat the back of a spoon.
6. Remove the saucepan from the heat and let the glaze cool completely. Once cooled, transfer it to an airtight jar for storage.

Expert Tips

• Don’t rush the simmering process! Allowing the glaze to cook properly ensures it thickens to the right consistency.
• If you do get a few lumps, don’t panic! Just whisk vigorously, or strain the glaze through a fine-mesh sieve.
• Taste as you go! Adjust the sambal oelek and sugar to suit your preference.

Variations

This glaze is a fantastic base for experimentation! Here are a few ideas:

• Spice Level Adjustments: My family loves a good kick, so I usually stick with 3 tablespoons of sambal oelek. But if you’re sensitive to heat, start with 1 tablespoon and add more to taste.
• Uses for the Glaze – Vegan/Vegetarian Applications: This glaze is amazing on roasted vegetables like broccoli or Brussels sprouts. It’s also fantastic tossed with crispy tofu or tempeh.
• Asian Cuisine Adaptations: For a more Korean-inspired flavor, add a teaspoon of gochujang (Korean chili paste) along with the sambal oelek. A splash of soy sauce also works wonders!

Serving Suggestions

Okay, so what do you do with this glorious glaze? Honestly, the possibilities are endless!

• Brush it onto grilled chicken or fish during the last few minutes of cooking.
• Toss it with stir-fried vegetables for an extra layer of flavor.
• Use it as a dipping sauce for spring rolls or dumplings.
• Marinate pork or chicken in it for at least 30 minutes before cooking.

Storage Instructions

This glaze keeps really well! Store it in an airtight jar in the refrigerator for up to 2 weeks. It might thicken slightly when chilled, but just give it a good stir or gently warm it up before using.

FAQs

Let’s answer some common questions:

• What is Sambal Oelek and where can I find it? Sambal Oelek is an Indonesian chili paste. You can usually find it in the Asian foods section of most supermarkets, or at any Asian grocery store.
• Can I substitute rice vinegar with another type of vinegar? While rice vinegar is ideal, you can use white wine vinegar or apple cider vinegar in a pinch. The flavor will be slightly different, but still delicious.
• How can I adjust the sweetness of this glaze? If you prefer a less sweet glaze, reduce the amount of sugar. You can also add a squeeze of lime juice to balance the sweetness.
• Can this glaze be made ahead of time? Absolutely! It’s actually better if it sits for a day or two, allowing the flavors to meld.
• What’s the best way to use this glaze – brushing, dipping, or marinating? All three! Brushing is great for glazing, dipping is perfect for appetizers, and marinating adds incredible flavor to meats and tofu.