Korean Garlic Chili Oil
This is the best chili oil and I'm not just saying that because I came up with the recipe 😂
Sometimes I find that chili oils lack savoriness to stand on its own but I added gochugaru which is a korean red pepper powder to this recipe and it adds a spicy creaminess.
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
Over medium-low heat add the oil, garlic, and shallots. Let them gently simmer.
As soon as you see the garlic beginning to brown at the edges remove the pan from the burner.
Put gochugaru in a heat resistant bowl.
Pour the hot oil/garlic/shallot mixture on the gochugaru.
Mix and let cool for 1-2 minutes.
Add salt and soy sauce. Stir and taste.
Use on everything and anything! I love to blister my green beans with this, add it to ramen, or dip whatever is on the counter.