Name: Ultimate Garlic Chili Oil
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Cuisine: asian
Ingredients: 1/3 cup avocado oil; 1 cup green onion (white and green part minced); 4 tbsp gochugaru flakes*; 1 tbsp garlic minced (5 cloves); 2 tbsp black vinegar; 2 tbsp oyster sauce; 1 tbsp soy sauce (low sodium); 1 tbsp sweetener (maple syrup); 1 tsp salt and pepper

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The best dipping sauce for everything!

This Garlic Chili Oil sauce is the best. I am not just saying that. The flavors are vibrant. It will elevate your protein into something special. This started because I wanted to make my vegan sister a vegan xo sauce. I made sauce instead.

I am still working on her vegan xo sauce....

Flavor profile:

This sauce is not overly spicy. I do not love overly spicy food, as I am a wimp. The gochugaru (Korean chili flakes used in kimchi) makes this recipe smoky, not overly spicy. You can control the spice level by adding more red pepper flakes. You do you, boo!

Ingredients and Substitutions for Garlic Chili Oil

GARLIC CHILI OIL

AVOCADO OIL - any neutral oil will work for this recipe. Canola, avocado, or sunflower.

GREEN ONIONS - this is the base of our sauce.

GARLIC - You can't call this Garlic Chili Oil without Garlic.

BLACK VINEGAR - You can get this in any Asian grocery stores.

OYSTER SAUCE - I used the vegan oyster sauce as I am allergic to seafood. The regular oyster sauce works just as well, if not better.

SOY SAUCE - Low sodium is what I used in this recipe. You can use tamari for a gluten-free option or regular soy.

SWEETENER * MAPLE SYRUP - When making a sauce, it is crucial to have your flavors well balanced. Sour, bitter, salty, and sweet. That's my motto in life - balance. You can use whatever you have on hand. I have used regular white sugar, coconut sugar or honey in the past, even monk fruit sweetener for the keto people.

GOCHUGARU - This chili is Korean. Traditionally used in making kimchi. This spice is not spicy whatsoever. It gives this sauce smokiness and the best red color without the overpowering spice.

RED CHILI FLAKES - This is your spicy component. You can add more or less depending on your spice preference.

What to serve this with:

I have used this sauce in everything. Noodles, Eggs, Salmon, Steak, Chicken, Tofu, Vegetables, and/or plain old rice, Dumplings... literally everything.

Storage:

This should be good for 2-3 weeks in an airtight container such as a mason jar.

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Ultimate Garlic Chili Oil

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5 from 4 reviews

The best garlic chili oil. Goes well with everything. Any protein, noodles, dumplings, rice. Smoky, salty, sweet - perfectly balanced.

Author: Carmen
Prep Time: 5
Cook Time: 1
Total Time: 6 minutes
Yield: 1 cup 1x
Category: sauce
Cuisine: asian

Instructions

Prep your aromatics. Mince the garlic and green onions. Place in a heat-proof bowl.
In a small pan heat up your avocado oil, and pour the hot oil into the bowl.
Add in the rest of your ingredients. Adjust seasonings to your linking.

Notes

Keeps well in the fridge for up to 2 weeks in an airtight container.

Gochugaru - is a korean chili. Very mild smoky flavor. Not spicy at all. Traditionally used to make kimchi.
Red chili pepper - use as much or as little as you want. This is the spicy component of your chili oil
Maple syrup - use whatever sweetener you like. The sweetness is to balance out all the flavors. White sugar, brown sugar, honey. Monkfruit is perfect for KETO.
Soy sauce - tamari for gluten-free or coconut aminos works great as well.