This is your last call if you haven’t made something with wild garlic yet this year. 🌿
Wild garlic chilli oil. The season is nearly over and this is the best possible way to use the last of it — because once it’s infused into oil with gochugaru, chilli flakes and toasted sesame, it keeps in the fridge for a week and makes everything it touches extraordinary.
Eggs. Noodles. Bread. Cheese. Grilled meat. There is no wrong answer.
Next year you’ll wish you’d made more.
Full recipe in the first comment 👇
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Wild Garlic Chilli Oil
Ingredients:
60g wild garlic leaves — washed, very well dried, finely chopped
1 tbsp gochugaru
1 tbsp chilli flakes
1½ tsp salt (adjust to taste)
1 tsp sugar (optional but recommended)
1 tbsp white sesame seeds — lightly toasted
250g neutral oil (rapeseed or sunflower)
Optional: replace 50g with olive oil for extra flavour
Method:
Wash the wild garlic thoroughly then dry it very well. Finely chop and leave out for 20–30 minutes to air-dry slightly — this step matters, excess moisture will cause the oil to spit.
In a heatproof bowl combine the gochugaru, chilli flakes, salt, sugar, sesame seeds and wild garlic.
Heat the oil to around 170°C — hot but not smoking. If you don’t have a thermometer, a small piece of garlic should sizzle gently but not aggressively.
Carefully pour the hot oil over the mixture. You should hear a gentle sizzle, not an aggressive fry.
Stir well to coat everything evenly and leave to cool completely.
Transfer to a sterilised jar, refrigerate and use within 5–7 days.
Simple. Proper. Seasonal. 🌿
