Burnt Garlic-Sesame-Chili Oil for Ramen

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Burnt Garlic-Sesame-Chili Oil for Ramen might be a recipe you should try. This side dish has 331 calories, 3g of protein, and 33g of fat per serving. This recipe serves 4 and costs $1.22 per serving. 69 people found this recipe to be tasty and satisfying. If you have sesame oil, sesame seeds, vegetable oil, and a few other ingredients on hand, you can make it. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes around 15 minutes. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is solid. If you like this recipe, take a look at these similar recipes: Miso Ramen With Crispy Pork and Burnt Garlic-Sesame Oil, Sesame Noodles with Chili Oil and Scallions, and Salami Pizza with Garlic and Chili Oil.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Combine canola oil and 10 cloves minced garlic in a small saucepan and cook over medium-low heat, stirring, until it starts to brown. Reduce heat to low and continue to cook, stirring frequently, until garlic turns completely black, about 10 minutes (garlic will become very sticky in the process). 2 Transfer mixture to a heat-proof bowl and add sesame oil. Transfer to a blender and blend on high speed until completely pulverized, about 30 seconds. Return mixture to saucepan and add chilies and remaining garlic. Cook gently over low heat until chilies and fresh garlic begins to bubble. Remove from heat and set aside to cool. 3 Grind sesame seeds in a mortar and pestle or a food processor until roughly ground but some large pieces still remain. Stir sesame seeds and sugar into oil mixture. Season to taste with salt. Transfer to a sealable container and store in the refrigerator for up to 2 months.

 

Step by step:

1. Combine canola oil and 10 cloves minced garlic in a small saucepan and cook over medium-low heat, stirring, until it starts to brown. Reduce heat to low and continue to cook, stirring frequently, until garlic turns completely black, about 10 minutes (garlic will become very sticky in the process).

2. Transfer mixture to a heat-proof bowl and add sesame oil.

3. Transfer to a blender and blend on high speed until completely pulverized, about 30 seconds. Return mixture to saucepan and add chilies and remaining garlic. Cook gently over low heat until chilies and fresh garlic begins to bubble.

4. Remove from heat and set aside to cool.

5. Grind sesame seeds in a mortar and pestle or a food processor until roughly ground but some large pieces still remain. Stir sesame seeds and sugar into oil mixture. Season to taste with salt.

6. Transfer to a sealable container and store in the refrigerator for up to 2 months.

Nutrition Information:

covered percent of daily need