Serves 2
15 min
Burnt Garlic-Sesame-Chili Oil for Ramen
Recipe GLPR6f81466e8194cc
A deeply aromatic condiment featuring caramelized garlic infused into a blend of neutral and sesame oils, brightened with fiery Thai bird chilies and toasted sesame seeds. This burnt garlic oil adds complex, savory depth to ramen broths and noodle dishes, delivering a perfect balance of nutty, spicy, and umami flavors in every drizzle.
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Ingredients
1/4 cup canola oil or vegetable oil
12 medium cloves garlic, minced (about 4 tablespoons)
1/4 cup roasted sesame oil
2 red Thai bird chilies, finely minced
6 tablespoons toasted sesame seeds
1 teaspoon sugar
Kosher salt to taste
Directions
Heat the canola oil in a small saucepan or skillet over medium heat. Once warm, add the minced garlic and stir constantly, allowing it to cook slowly and begin turning golden.
Continue cooking the garlic, stirring frequently, until it deepens to a rich brown color with blackened edges, about 3 to 4 minutes. Be attentive—garlic burns quickly, and the dark color is intentional but you want to avoid pure black char.
Remove the pan from heat and immediately add the roasted sesame oil, minced Thai bird chilies, and toasted sesame seeds. Stir well to combine all ingredients.
Add the sugar and a pinch of kosher salt. Stir until the sugar dissolves and the flavors are evenly distributed throughout the oil.
Transfer the burnt garlic oil to a small jar or bowl and allow it to cool to room temperature. The oil will continue to infuse as it cools, deepening the flavors. Serve as a condiment drizzled over ramen or other noodle dishes.
