Korean Garlic Chili Oil

This is the best chili oil and I'm not just saying that because I came up with the recipe 😂⁠

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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.

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INGREDIENTS:

• 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

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DIRECTIONS:

• 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. ⁠