The inspiration for this recipe came from a trip to Thailand I took a few years ago. Those sweet, spicy, citrusy flavors come right back to me every time I make it. You can use this sauce for braising chicken or for making dipping sauces or glazes for fried appetizers, but I like it best for barbecue. It’s thick enough to cling to the meat, adds a good char from all the sugars that caramelize on the grill, and delivers the spicy, fresh flavors of Thailand. — from Korean BBQ: Master Your Grill in Seven Sauces by Bill Kim with Chandra Ram. Buy this book from Penguin Random House, Indiebound, or Amazon.

Reprinted with permission from Korean BBQ: Master Your Grill in Seven Sauces, copyright © 2018 by Bill Kim with Chandra Ram. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Johnny Autry