- 2 Green Onions (Scallions)
- 5 Garlic Cloves
- 2 teaspoons Gochugaru (Korean Red Chili Flakes)
- 2 teaspoons Red Pepper Flakes
- 0.5 teaspoon Sea Salt
- 0.5 teaspoon Sugar
- 1 cup Grapeseed/Avocado Oil
- 1 Tablespoon Soy Sauce/Coconut Aminos
Savory, spicy and slightly sweet chili garlic oil that pairs well with noodles, dumplings and more!
This recipe has 8 simple ingredients and only takes minutes to make.
Chili oil is a condiment made from oil that has been infused with chili flakes and other ingredients.
It is commonly used in Chinese and Southeast Asian cuisine, and now it’s a favorite world-wide.
Traditional Chinese style chili oil use Sichuan peppercorns which have a numbing sensation.
Since I love Korean dishes and make homemade kimchi, I always have gochugaru on hand.
Gochugaru is a Korean red chili powder that is not too spicy, which is why I like to combine it with crushed red pepper flakes to make this chili garlic oil.
To keep things easy, the raw garlic and scallions are added to a heat safe jar along with the other ingredients.
Next, the hot oil is poured on top to slightly cook them. This results in the most satisfying sizzle as well!
I am using a grapeseed oil as it is a neutral tasting oil and has a high smoke point.
Any neutral cooking oil will work.
The best things about this infused oil is that it can be kept in an air-tight jar for up to 2 weeks!
A sterilized glass jar is best and be sure to keep it in a cool and dry place.
Avoid storing in the refrigerator as the oil will harden when the temperature is too cool.
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Wash and finely slice the green onion.
Smash, peel and finely chop the garlic. You can also use a garlic press.
Heat the oil in a sauce pan for 3-5 minutes on medium-high. Keep your eye on it as you do not want it to get too hot/smoking.
To test if the oil is hot enough, dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough.
Add Everything Into A Heat Safe Jar
Serve with Dumpling, Noodles and more!