A richly aromatic, smoky, and balanced chili oil that transforms any dish—from noodles to grilled meats—into something unforgettable. This versatile sauce delivers deep garlic flavor, gentle heat, and a beautiful red hue thanks to gochugaru.
Why You’ll Love This Recipe
This garlic chili oil is vibrant, aromatic, and layered with flavor. It’s not overly spicy, making it perfect for anyone who prefers warmth over heat. The combination of garlic, green onions, black vinegar, soy, and a touch of sweetness creates a balanced condiment that works on virtually everything: rice, eggs, dumplings, chicken, tofu, vegetables, and more. You’ll be amazed at how quickly it becomes a staple in your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
⅓ cup avocado oil
1 cup minced green onions (white and green parts)
4 tablespoons gochugaru flakes
1 tablespoon minced garlic (about 5 cloves)
2 tablespoons black vinegar
2 tablespoons oyster sauce (vegan or regular)
1 tablespoon low-sodium soy sauce
1 tablespoon maple syrup (or any preferred sweetener)
1 teaspoon salt
1 teaspoon black pepper
Optional: red chili flakes to adjust spiciness
Directions
Mince the garlic and green onions, then place them in a heat-proof bowl.
In a small pan, heat the avocado oil until hot but not smoking.
Carefully pour the hot oil over the garlic and green onions.
Add the gochugaru, black vinegar, oyster sauce, soy sauce, maple syrup, salt, pepper, and optional red chili flakes.
Stir well to combine and adjust seasoning to your taste.
Allow the chili oil to cool completely before storing.
Servings and timing
Makes approximately 1 cup of chili oil.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Variations
Swap sweeteners: Use honey, brown sugar, white sugar, or monk fruit.
Adjust heat: Increase or reduce red chili flakes depending on preference.
Gluten-free option: Replace soy sauce with tamari or coconut aminos.
Flavor boost: Add toasted sesame seeds or a splash of sesame oil for nuttiness.
Extra smoky: Stir in a pinch of smoked paprika.
Storage/Reheating
Store the chili oil in an airtight container, such as a mason jar, and refrigerate for up to 2–3 weeks.
Reheating is not necessary; simply stir before using if ingredients settle.
FAQs
How spicy is this garlic chili oil?
It’s mildly spicy. Gochugaru provides smokiness rather than heat, and the spice level can be adjusted using red chili flakes.
Can I make this recipe without gochugaru?
Yes. Substitute with mild chili flakes or a mix of paprika and red pepper flakes, though the flavor and color will differ slightly.
Can I use a different oil?
Any neutral oil—such as canola, sunflower, or grapeseed—works well.
Is this chili oil vegan?
Use vegan oyster sauce and a plant-based sweetener to keep it fully vegan.
Can I freeze the chili oil?
It’s not necessary, but you can freeze it in small portions for up to 3 months.
Will the garlic become bitter?
No, because the oil is poured hot but not smoking. Overheating oil can burn garlic, so watch the temperature carefully.
Can I double the recipe?
Yes, simply scale ingredients evenly.
What dishes pair best with this chili oil?
Noodles, eggs, grilled meats, tofu, dumplings, vegetables, rice, and soups benefit greatly from its flavor.
Can I use fresh chili instead of flakes?
You can add minced fresh chili, but the oil’s shelf life will shorten.
Why did my oil solidify in the fridge?
Some oils thicken when chilled. Let it sit at room temperature for a few minutes and it will return to normal.
Conclusion
This Ultimate Garlic Chili Oil is a quick, versatile, and flavor-packed condiment you’ll want to keep stocked at all times. Its balanced combination of garlic, spice, smokiness, and umami elevates everyday meals with ease. Make a batch once, and you’ll find yourself reaching for it again and again.
This Ultimate Garlic Chili Oil is a smoky, mildly spicy, and deeply aromatic condiment made with gochugaru, garlic, and green onions. Perfect for enhancing noodles, rice, dumplings, and more, it’s a must-have flavor booster in any kitchen.
Ingredients
⅓ cup avocado oil
1 cup minced green onions (white and green parts)
4 tablespoons gochugaru flakes
1 tablespoon minced garlic (about 5 cloves)
2 tablespoons black vinegar
2 tablespoons oyster sauce (vegan or regular)
1 tablespoon low-sodium soy sauce
1 tablespoon maple syrup (or preferred sweetener)
1 teaspoon salt
1 teaspoon black pepper
Optional: red chili flakes to adjust spiciness
Instructions
Mince the garlic and green onions and place them in a heat-proof bowl.
In a small pan, heat the avocado oil over medium heat until hot but not smoking.
Carefully pour the hot oil over the garlic and green onions.
Add the gochugaru, black vinegar, oyster sauce, soy sauce, maple syrup, salt, pepper, and optional red chili flakes.
Stir thoroughly to combine all ingredients and adjust seasoning to taste.
Let the chili oil cool completely before transferring to an airtight container.
Notes
Use gochugaru for a smoky, deep red color and mild heat.
Control spice by adjusting the amount of red chili flakes.
Vegan and gluten-free options are easily adaptable.
Chili oil will thicken in the fridge; bring to room temp before using.
