A crispy, crunchy chile topper for anything you want to add a touch of heat and texture to.
*recipe by Chef Paul Wang
Ingredients:
- 1 c. Mother-in-Law’s Gochugaru Chile Flakes
- 1 tsp. soy sauce
- 1 tsp. white pepper, ground
- 1 tsp. sichuan peppercorn, crushed
- 1 tsp. granulated sugar
- 1 tbsp. kosher salt
- 1 tbsp. ginger, finely chopped
- 1 c. vegetable oil
- 10 cloves garlic, finely chopped
Directions:
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In a medium heat proof bowl, combine gochugaru, soy sauce, white pepper, sichuan peppercorn, sugar, salt, and ginger. Mix together and set aside.
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In a small saucepan, combine garlic and vegetable oil over low heat. Whisk together. (It is important that the oil is at room temperature when you combine it with the garlic.)
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Fry garlic over low heat, whisking constantly (this allows them to fry evenly, without clumping). Garlic will slowly turn golden brown after 10 minutes. Remove from heat immediately.
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Strain fried garlic through a fine-mesh sieve set over a heat proof cup or bowl. Reserve strained oil, and allow garlic to cool in the sieve.
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Add the reserved oil back into a small saucepan over medium-high heat.
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Heat oil to 375°F, or test it the old school way by adding a single flake of gochugaru into the oil - it should sizzle and crisp up right away. Remove from heat.
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Carefully pour hot oil over the gochugaru mixture. The mixture will bloom and begin sizzling. Gently stir and allow gochugaru crisp to come to room temperature.
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Add the fried garlic into the gochugaru crisp and stir until well combined.
- Store in an airtight jar in the fridge for up to 3 months. Stir well before serving.
