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Korean Chili Oil
Refreshing, surprising, and oh so good; it’s a perfect side dish with steaks, burgers, pork and poultry
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Prep Time
Varies
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Cook Time
Minimal
Ingredients
- 5 cloves garlic, minced or microplaned
- 2 T ginger, minced
- 3 T regular red pepper flakes
- 5 T gochugaru Korean pepper flakes
- 2 T Kosher Salt
- 1 cup vegetable oil
- Into a metal bowl, put all ingrediens except the oil.
- Heat the oil to 300, no higher.
- Pour the oil over the spices, stir gently and let sit for at least an hour.
- To the garlic/ vinegar mixture, whisk in the soy, your chili oil with the spices, sugar and sesame oil.
- When you are ready to serve, toss everything together and sprinkle with black sesame seeds.
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