Garlic Chili Oil

Name: Garlic Chili Oil Recipe (Easy Condiment)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 2 tbsp minced garlic; 1/4 cup sliced green onions; 1 tbsp gochugaru (Korean chili flakes); 1 tbsp chili flakes; 1/2 cup vegetable oil; 1 serving of dumplings; 1 tsp soy sauce; 1 tsp black vinegar

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.

🌍Asian 🏷️Chili oil 🏷️Garlic chili oil 🏷️Dumpling sauce 🏷️Condiment Spicy

🏷️

🏷️Savory

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TikTok

Total

10 min

Servings

1

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok

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Ingredients

2 tbsp minced garlic
1/4 cup sliced green onions
1 tbsp gochugaru (Korean chili flakes)
1 tbsp chili flakes
1/2 cup vegetable oil
1 serving of dumplingsoptional
1 tsp soy sauceoptional
1 tsp black vinegaroptional

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Instructions

1
In a heatproof bowl, combine the minced garlic, sliced green onions, gochugaru, and chili flakes.
2
Heat the vegetable oil in a small saucepan until it is very hot and shimmering.
3
Carefully pour the hot oil over the ingredients in the bowl. The mixture will sizzle.
4
To serve, place cooked dumplings on a plate.
5
Drizzle the dumplings with soy sauce and black vinegar.
6
Spoon a generous amount of the garlic chili oil over the top and enjoy.

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Tips & Notes

Pro tips

Use fresh minced garlic and green onions for maximum flavor; avoid pre-minced garlic in jars, which tastes flat.
Heat the oil until it shimmers but is not smoking (around 350°F); too cool and flavors won't bloom, too hot and garlic will scorch.
Let the oil cool for 1–2 minutes before adding soy sauce and black vinegar to preserve their aromatic compounds.
Stir well before each use—the garlic and chili flakes naturally settle at the bottom.

Substitutions

Gochugaru → regular chili flakes (use equal amount; flavor is less fruity but heat is similar)
Green onions → scallions or white parts of leeks (milder onion flavor)
Black vinegar → rice vinegar or Sherry vinegar (sharper acidity, slightly less depth)

Storage & make-ahead

Store in an airtight jar at room temperature for up to 2 weeks. No reheating needed; use directly from the jar.

Common Questions

Can I make garlic chili oil ahead of time?

Yes. Store it in a sealed jar at room temperature for up to 2 weeks. The flavors deepen slightly over time.

What's the difference between gochugaru and regular chili flakes?

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.