Ingredients
- 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
Directions
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.
Please leave a review for this recipe in the comment section below.
Steps
1 Done | Quick PrepWash 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. |
2 Done | Add Everything Into A Heat Safe JarAdd the chopped green onion and garlic to a heat safe jar. I like to use a large thick glass measuring cup. Next, add the remaining ingredients (except for the soy sauce), then slowly pour the hot oil over the ingredients. Wait until it no longer bubbles then add the soy sauce and give it a stir. |
3 Done | Serve with Dumpling, Noodles and more!Spoon this garlic chili oil with dumplings, noodles, ramen, fried rice, etc. Store any leftovers in a glass jar with an air-tight lid at room temperature and away from the sun for up to 14 days. |
