Spicy Garlic Chili Oil (Korean Recipe) | CookOS

Spicy Garlic Chili Oil

Name: Spicy Garlic Chili Oil (Korean Recipe)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 500 ml vegetable oil; 3 tbsp minced garlic; 3 tbsp crushed red pepper flakes; 1 tbsp gochugaru (Korean red pepper powder); 1 tsp salt; 1/2 tsp hondashi powder

This Korean spicy garlic chili oil combines fried garlic, gochugaru, and red pepper flakes into a vibrant, versatile condiment. The layered heat and savory depth make it ideal for drizzling over rice, noodles, soups, and dumplings.

🌍Korean 🏷️Chili oil 🏷️Spicy 🏷️Garlic 🏷️Condiment Sauce

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by ireneykim

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Ingredients

500 ml vegetable oil
3 tbsp minced garlic
3 tbsp crushed red pepper flakes
1 tbsp gochugaru (Korean red pepper powder)
1 tsp salt
1/2 tsp hondashi powderoptional

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Instructions

1
Pour the vegetable oil into a large pan over medium heat.
2
Heat the oil until it reaches 180°F (82°C).
3
Carefully add the minced garlic to the hot oil. Fry, stirring occasionally, until the garlic turns a light golden yellow.
4
Add the crushed red pepper flakes to the pan and stir to combine.
5
Add the gochugaru (Korean red pepper powder) and mix well.
6
Season with salt and hondashi powder, if using. Stir everything together.
7
Remove from heat and allow to cool completely before transferring to a jar for storage.

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Tips & Notes

Pro tips

Fry the garlic over medium-low heat until golden and fragrant—too high heat burns the garlic and creates bitterness.
Cool the oil slightly before mixing in the chili flakes and gochugaru to preserve their color and prevent scorching.
Taste and adjust salt and heat level after the oil cools completely, as flavors mellow as it sets.
Shake or stir before each use—solids naturally settle to the bottom.

Substitutions

Vegetable oil → neutral oil like canola or avocado oil (no change in flavor)
Gochugaru → additional red pepper flakes (use 1.5 tbsp total; will be slightly less fruity)
Hondashi powder → omitted or substitute with instant dashi (1/4 tsp)

Storage & make-ahead

Store in an airtight glass jar at room temperature for up to 2 weeks, or refrigerate for up to 1 month. Stir before each use.

Common Questions

Can I use fresh garlic instead of minced garlic?

Yes, use finely minced fresh garlic and fry it until golden and crispy. Fresh garlic will need similar cooking time but monitor closely to avoid burning.

What's the difference between gochugaru and red pepper flakes?

Gochugaru (Korean red pepper powder) is coarser, slightly fruity, and less spicy than Western red pepper flakes. Use both in this recipe for complex heat and flavor depth.

How long does homemade chili oil last?

Store in an airtight jar at room temperature for up to 2 weeks, or refrigerate for up to 1 month. The oil may solidify when cold; let it come to room temperature before use.

Can I scale this recipe up?

Yes, multiply all ingredients proportionally. Be careful when frying larger batches of garlic—work in smaller portions to ensure even cooking and prevent burning.