How to Make Chili Garlic Oil
A flavorful condiment made with garlic, chilies, spices, and hot oil.
Servings 36 teaspoons
Calories 48kcal
Cost $2-$3
Equipment
- Saucepan or small pot
- 12-ounce jar (for storage)
Ingredients
- ¾ cup neutral oil
- 1 head garlic minced
- ¼ cup red pepper flakes adjust to taste
- 1 teaspoon Korean chili powder (gochugaru) adjust to taste
- 2 star anise
- 2 bay leaves
- ½ teaspoon kosher salt (use less for table salt) adjust to taste
- 1 teaspoon sugar
Instructions
- Combine the oil and minced garlic in a saucepan. Cook over medium heat.
- Cook 5–8 minutes, stirring occasionally, until the garlic turns lightly golden.
- Turn off the heat. Add the red pepper flakes, gochugaru, bay leaves, star anise, salt, and sugar. Stir to combine.
- Let it cool, then remove the star anise and bay leaves.
- Transfer to a clean jar. Store in the refrigerator for up to 2 weeks.
Notes
- Neutral oil: Use a mild oil like canola, vegetable, avocado, or light olive oil.
- Garlic: Fresh garlic gives the oil most of its flavor.
- Chilies: Red pepper flakes and gochugaru add heat and color. You can also use Sichuan chili flakes, chile de árbol, or Thai chilies. Adjust to taste.
- Spices (optional): Star anise and bay leaves add extra aroma. Cinnamon sticks or five-spice also work.
- Salt and sugar: Salt seasons the oil, while a little sugar balances the heat.
Nutrition
Calories: 48kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 60mg | Potassium: 37mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 504IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 0.3mg