I see you gave information for canola and peanut oil. Is either of these OK to use for everything in the recipe? I love this stuff and am now interested in making it.

Mince 8 big garlic cloves; chop 6 green onions.

Slowly heat cup of oil with a tbsp of gochujang (Korean pepper paste). SLOWLY. Once gochujan bubbles, add onions. Cook 6 minutes or until soft. Add garlic & bump heat up to medium. Cook for 8 minutes or until kinda crispy & super aromatic. Put to side.

Mix Sichuan pepper flakes, gochugaru paper flakes, Aleppo pepper flakes, brown sugar, mushroom bouillon powder, pinch of MSG, sesame seeds, ground ginger. Mix. Heat Add tbsp of roasted sesame oil, light soy, & Chinkiang vinegar (or black vinegar). Mix. Add the onion garlic oil.

Heat a cup of oil to smoking point (400-410 or so for canola , 450-ish for peanut oil). Carefully pour over the mixture. It should sizzzle a lot. Let it sit. Add fried shallots. Stir. Enjoy. It’s so damn good. Use on pasta, eggs, meats, fish, rice, or just a spoon!

I made this batch for coworkers Bon Appetite

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Can I work with you? 😋

Holy shit this looks so good. As does everything you cook. When I next have a vacation day I may try to make this.

God that looks good! 🤤❤️

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My brain processes complex ideas better when I’m doing something—baking, folding laundry, whatever

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