Peanut Rayu : Your new favorite topping

A recipe by Carrie Chaffee

Ingredients

  • 1 cup sunflower oil, or other light oil

  • 4 to 6 garlic cloves, minced

  • 3 tbsp sesame seeds

  • 1 cup peanuts, chopped 

  • 3 tbsp Korean red pepper flakes (Gochugaru)*

  • 3 tbsp honey

  • 3 tbsp Tamari, or other dark soy sauce

  • Kosher salt, to taste (~1 tsp)

Directions

  1. Add the oil, garlic & sesame seeds to a small saucepan. Set to a medium heat. 

  2. Stir the garlic & sesame seeds as they start to cook, being careful to not let them burn. Add the peanuts, continuing to stir occasionally. 

  3. Once the garlic looks transparent & the sesame seeds look well toasted, turn heat to low and add red pepper flakes. Stir until the red pepper is thoroughly blended in. 

  4. Keep heat low and stir in the honey & Tamari. Remove from heat and continue to stir until fully blended. Add salt to taste and let cool before storing.

Notes

  • *For additional spice, substitute (or add) 1 tbsp of additional ground red pepper. I like to add Adobo chili powder for a little kick. 

  • All ingredient quantities are flexible. Want a sweeter taste? Add more honey. Less oil? Go for it. Like garlic? Add more! A saltier taste, try dry roasted salted peanuts, etc!

  • Does not need to be refrigerated! But can be for extra crunch.

  • Not sure when you’d use it? It’s excellent on eggs, avocado toast, stir-fry, nachos, tofu, rice bowls, breakfast burritos *chef’s kiss