Blackened Garlic-Sesame-Chili Oil for Ramen
A deeply aromatic, spicy condiment made with burnt garlic, sesame, and chili, perfect for drizzling over ramen.
- Prep5 min
- Cook20 min
- Total25 min
- DifficultyEasy
- Servings16
This condiment is all about that intense, smoky, burnt garlic flavor that pairs beautifully with the richness of pork-based ramen. The combination of blackened garlic, toasted sesame, and spicy chilies creates a complex, umami-packed oil that will elevate any bowl of noodles.
Making it at home is surprisingly simple, though you need to watch the garlic carefully as it turns from golden to black. The result is a versatile, long-lasting oil that adds depth and heat to soups, stir-fries, or even grilled meats.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a small saucepan, combine the canola oil and 10 of the minced garlic cloves. Cook over medium-low heat, stirring often, until the garlic begins to brown. Then reduce the heat to low and continue cooking, stirring frequently, until the garlic turns completely black, about 10 minutes total. The garlic will become very sticky during this process.
- Pour the garlic-oil mixture into a heatproof bowl and stir in the sesame oil. Transfer everything to a blender and blend on high speed until completely smooth, about 30 seconds. Return the mixture to the saucepan.
- Add the remaining 2 minced garlic cloves and the minced chilies to the saucepan. Cook gently over low heat until the fresh garlic and chilies just begin to bubble. Remove from heat and let cool.
- Grind the toasted sesame seeds in a mortar and pestle or a food processor until roughly ground—some larger pieces should remain. Stir the ground sesame seeds and sugar into the cooled oil mixture. Season with salt to taste. Transfer to a sealable container and store in the refrigerator for up to 2 months.
💡 Tips
- Watch the garlic closely as it darkens—it can burn quickly from brown to black.
- Use a heatproof bowl when adding the sesame oil to avoid splattering.
- The oil will keep for up to 2 months in the refrigerator; let it come to room temperature before using.
Inspired by a recipe from Serious Eats