Ultimate Garlic Chili Oil
The best garlic chili oil. Goes well with everything. Any protein, noodles, dumplings, rice. Smoky, salty, sweet - perfectly balanced.
- Prep Time: 5
- Cook Time: 1
- Total Time: 6 minutes
- Yield: 1 cup 1x
- Category: sauce
- 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
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.
Find it online: https://www.eatwithcarmen.com/ultimate-garlic-chili-oil/