top of page

Garlic Chili Oil

This recipe is new on my rotation and it is so good that I must share. I found it on instagram from one of my favorite vegan food accounts : @thefoodietakesflight

I can make a yummy meal out of steamed rice, topped with cold silken tofu, a generous scoop or three of garlic chili oil and some sliced scallions. Add it anywhere you want some heat - noodles, stir-fry, cereal (just kidding) - but seriously - savory oatmeal is sooo good.


Gochugaru is a Korean chili pepper that is a pantry staple here. It's a hot pepper but the seeds have been removed so the spice level is mildish, but heats up as you add more. House favorite!


  • 10 cloves garlic minced (minced well, this will be largely raw so smaller is better)

  • 1 tbsp gochugaru, Korean chili pepper or other chili powder of choice

  • 1 tbsp sugar

  • 2 tbsp soy sauce or more to taste

  • 2 tsp dark mushroom soy sauce optional for color (didn't use)

  • 4-6 tsp vinegar, I used rice vinegar (adjust to taste)

  • 0.25 tsp Chinese five spice powder optional - her original recipe says optional but I think it's essential - but then again I love Chinese five spice (or sub with a pinch of white pepper)

  • 4-6 tbsp neutral oil


  • Prepare the garlic chili oil: add the minced garlic, chili powder, and sugar in a heat proof bowl.


  • Heat the oil: Heat the oil in a small pot for around 2 minutes or until small bubbles start to appear. You can test the heat by adding a small piece of garlic, it should immediately sizzle. Turn off the heat and carefully pour the oil into the garlic, chili, and sugar mix. Mix well.


  • Add in the vinegar, soy sauces, and Chinese five spice powder. Mix the chili oil and feel free to adjust to your desired taste by adding more soy sauce, vinegar, or sugar, if needed. Set aside and allow to cool for a few minutes.



Recent Posts

See All

Harissa

Comments


bottom of page