• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

The cold-start oil method is key — it lets garlic and shallots cook evenly without scorching. Ginger can go in the bowl with the dry stuff or get fried with the aromatics if you want it crispier. Keeps in the fridge basically forever.

§Details

• 🍽️ Servings: 1

§Ingredients

• 2 Cups oil
• 10 cloves garlic
• 1 shallots large
• 2/3 Cups Gochugru
• 2/3 Cups chili flakes
• 2 in ginger sliced thin or grated
• 2 teaspoons Shitake Mushroom Powder
• 2 Tablespoon sugar
• 2 teaspoons MSG “optional”
• 2 Tablespoon Rice Vinegar
• 2 Tablespoon soy sauce

§Directions

1. Fry garlic & shallots: Add 2 cups neutral oil to a cold pan with 10 pieces garlic cloves, thinly sliced and 1 pieces large shallot, thinly sliced. Bring up to medium heat slowly — this gives you more control. Fry, stirring occasionally, until golden brown and crispy. Watch it near the end, goes from golden to burnt fast.
2. Prep the bowl: While the oil is heating, combine 2/3 cups gochugaru, 2/3 cups chili flakes, 1 pieces ginger, minced or grated, 2 teaspoons shiitake mushroom powder, 2 tablespoons sugar, and 2 teaspoons MSG in a heatproof bowl. This is what the hot oil is going into, so make sure it’s big enough.
3. Strain & pour: Once garlic and shallots are golden, strain the hot oil directly over the dry ingredients in the bowl. It’ll sizzle and bloom everything. Stir to combine. Add the crispy garlic and shallots back in.
4. Finish: Stir in 2 tablespoons rice vinegar and 2 tablespoons soy sauce. Taste and adjust — more vinegar for brightness, more soy for depth. Let cool before jarring.