There is a grand plan for all these recipes in a row. This is a sauce that goes well with many grilled meats and especially well with tomorrow's recipe. This version of jjao is my cousin Kun's recipe. Trust me, make it and store it for a few days and you'll be cooking up protein just to use this sauce.
Prep Time: 10 minutes
3 cloves garlic
1/4 cup fish sauce
1-2 tbsp red pepper flakes
3 green onion stalks
The preparation is simple. Put the fish sauce and red pepper flakes in a bowl. Juice the three limes into the bowl. Mince the garlic to a fine mince and add IT to the bowl. Finally dice the green onions cross-wise into thin coins and put them in the bowl.
This will keep in the fridge for up to a week but it will get spicier the longer it sits. Also, always spoon the sauce over your dish, never dip directly into the sauce at the risk of cross contaminating it.
Jjao is a great sauce for my Thai Fried Chicken recipe as well, and it goes great with steak!