• Eunji Han

Blistered Green Beans with Korean Garlic Chili Oil

I found beautiful green beens at the market and I generally love my green beans to still hold a crunch so this recipe was perfect inspired by Alexandra Cooks recipe.

Instead of her garlic caper oil, I made a garlic chili oil with gochugaru and it was seriously delicious.


  • 1 lb of green beans, trimmed

  • 2 Tbsp olive oil

  • pinch of salt & pepper

Korean Garlic Chili Oil

  • 5 garlic cloves sliced

  • 1 1/2 Tbsp of gochugaru

  • 1/2 shallot, chopped

  • 1 cayenne pepper, diced

  • 1/4 cup of vegetable oil

  • 1 tsp soy sauce

  • 1/2 tsp of salt


  1. Heat the broiler to high for at least 15 minutes. Line a rimmed sheet pan with aluminum foil.

  2. Toss the green beans on the prepared sheet pan with olive oil, salt, and pepper.

  3. Transfer pan to broiler and cook for about 5 minutes. If the beans aren’t beginning to char, return for another 4-5 minutes. If they are charring, toss, and return to the broiler for another 2 minutes.

  4. Every oven is different so make sure to set small time increments and check for the type of char you want. Mine took about 10 minutes in the broiler on high.

  5. Meanwhile, make your chili oil. Over medium low heat add the oil, garlic, and shallots. Let them gently simmer. Stir occasionally. As soon as you see the garlic beginning to brown at the edges remove the pan from the burner.

  6. Next to the pan, put gochugaru in a heat resistant bowl. Pour the hot oil on the gochugaru.

  7. Mix the oil and chili mixture. Let it cool for 1-2 minutes then add in salt and soy sauce. Stir and taste.

  8. Transfer blistered green beans to a serving platter and pour the oil over.

  9. Season with more salt if desired. Serve immediately.

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