I made Chili Garlic Crack for the first time on New Year’s Day and I plan to keep it on permanent rotation. I made it for a Ramen topping but this stuff will be good on ALL of the things: starch, veg, meat. Beyond being YUMMY an added bonus of this wonder is that both Chili and Garlic are chalk full of nutritional goodness that support the immune system.
1/4 cup Vegetable Oil
4 garlic cloves, sliced as thin as you can muster
1 T Korean Chili Flakes – Gochugaru
2 T sesame seeds (I am all about the seeds. Tweak to less if you aren’t)
1 tsp salt (I like to use Kosher salt but any salt is fine)
What is absolutely key to pull this recipe off is: Presence (this element is mandatory when you cook something like this for both safety ((grease fires suck)) and to get it to turn out. If you wander away or forget to stir it will catch-on and if the garlic burns/blackens it will be bitter). And of course not to make it all Yogic but – tasks like this make wonderful inroads for practice to become part of your lifestyle, the presence required pulls you inward to one pointed focus. This is when yoga rolls off the mat. Also, the straight up fact is that by paying attention you give your mind some peace while simultaneously making something d.e.l.i.c.i.o.u.s
Heat Oil over medium heat and add in the sliced garlic. Stirring regularly for the duration of the time: cook the garlic until it beings to turn golden (about 3 mins). Add in the sesame seeds and cook till garlic beings to brown (about 1 minute). Remove from heat and pot (it will still be very hot so be mindful). Add in the chili and stir. Let cool. Put on all the things.