Garlic Chili Oil
Garlic chili oil is a fast, homemade condiment made by pouring hot vegetable oil over garlic, green onions, and chili flakes. It's a versatile dipping and drizzling sauce for dumplings and Asian cuisine.
Garlic chili oil is a fast, homemade condiment made by pouring hot vegetable oil over garlic, green onions, and chili flakes. It's a versatile dipping and drizzling sauce for dumplings and Asian cuisine.
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In a heatproof bowl, combine the minced garlic, sliced green onions, gochugaru, and chili flakes.
Heat the vegetable oil in a small saucepan until it is very hot and shimmering.
Carefully pour the hot oil over the ingredients in the bowl. The mixture will sizzle.
To serve, place cooked dumplings on a plate.
Drizzle the dumplings with soy sauce and black vinegar.
Spoon a generous amount of the garlic chili oil over the top and enjoy.
Store in an airtight jar at room temperature for up to 2 weeks. No reheating needed; use directly from the jar.
Yes. Store it in a sealed jar at room temperature for up to 2 weeks. The flavors deepen slightly over time.
Gochugaru (Korean chili flakes) has a slightly fruitier, less sharp heat than standard chili flakes. Both work here; use your preference for heat level and flavor.
Hot oil blooms the spices and garlic instantly without burning them, creating a more balanced, fragrant flavor than slow-cooking.
It works best as a drizzle or dipping sauce. Using it for high-heat cooking may mute the fresh garlic and chili flavor.
Yes, this recipe is naturally vegan and vegetarian—it contains only plant-based ingredients.
