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Whether you’re a spice aficionado or just looking to elevate your dishes, garlic chili oil is a game-changer that can turn the ordinary into the extraordinary. If you also love Korean Gochugaru this is the chili oil for you. It is the perfect fusion of Korean Spices.

Garlic chili oil, also known as chili garlic oil or hot chili oil, is a flavorful and versatile condiment widely used in various cuisines, particularly in Asian cooking. It’s a simple yet potent infusion of oil with garlic and chili, delivering a spicy, aromatic punch to dishes. Here’s a breakdown of its key components:

Oil: The base of garlic chili oil is usually a neutral-flavored oil like vegetable oil, peanut oil, olive oil, or sesame oil. The choice of oil can influence the overall taste of the final product.
Garlic: Fresh garlic cloves are a crucial ingredient, providing a savory, aromatic undertone to the oil. The garlic is often sliced or minced, and it undergoes a process of sautéing or frying to release its flavors into the oil.
Chili: Chili gives the oil its signature heat. Commonly, crushed red pepper flakes or dried chili peppers are used. The level of spiciness can be adjusted based on personal preference.
Additional Flavors: Depending on the recipe, other ingredients may be added to enhance the flavor profile. Soy sauce, ginger, and sugar are examples of additional elements that can contribute complexity and balance to the oil.

Ingredients

Prepare Ingredients:

Get a heat-safe bowl first! We will be putting really hot oil on top of the ingredients so make sure your bowl is good for high temperatures. The last thing we need is an accident!

Gather your garlic, Gochugaru, salt, sugar, and sesame seeds. Place all these in your heat-safe bowl.

I love these ingredients together. The garlic and Gochugaru, pair perfectly together. If you don’t know what Gochugaru, is I have a link here where you can buy it. A Gochugaru, is a Korean chili powder made from dried red chile peppers with the seeds and membranes removed. It has a subtle heat, fruity and sweet notes, and vibrant color.

When adding the sugar, salt, and sesame. They add just enough sweet, nutty, and salty flavor to the oil.

Chop Green Onions:

Next, cut the whites of your two green onions. Pop that into your bowl with your other ingredients.

We only want the white part of the onion because we want the onion to not be very soggy. I want it to hold its shape and have lots of flavor.

Heat the Oil:

In a saucepan place your oil, slices of ginger, and cinnamon stick. The ginger and cinnamon give the oil more flavor and boldness. But is totally optional!

You are going to heat the oil until your ginger and cinnamon sticks start to look like they are going to be fried. All those sweet little bubbles start popping around them.

Let the fireworks happen:

Safely pour your oil into the bowl with all of your ingredients. This is my favorite part because everything starts to sizzle like the hot fajitas being carried to the table sitting next to you and then you regret not ordering the fajitas.

Enjoy the fireworks show and then give it all a stir. Combining everything into a beautiful blend.

Cool and store:

Let everything cool down so you can put it in your favorite jar. If you are like me I save every jar on this earth so I found a nice little cute jar that was home for artichoke hearts. Now it is the new home for my oil.

Enjoy!

That’s it! Nothing to it. Super easy recipe. You can play with the amount of spices if you would like. If you do use this recipe I would love to know what you think and how you used it!

Comment below or tag me on social media! #edamamabean_ (Insta) or @edamamabean (tiktok)

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