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1
Finely chop the garlic.
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2
Don't grate it.
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3
Salt doesn't dissolve in oil, so don't use coarsely grained salt.
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4
Put 2-3 tablespoons of sesame oil (taken out of the total amount) and the chopped garlic in a small pan, and cook over medium heat.
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5
When the garlic and oil starts to make a crackling sound, lower the heat and evaporate the moisture in the oil.
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6
Turn off the heat before the garlic starts to change color.
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7
Add a little more sesame oil to the pan to reduce the temperature to prevent the garlic from browning in the residual heat.
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8
Add the salt here too.
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9
If you brown the garlic, it will become crispy and nutty flavored.
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10
That is delicious too, so you can let the garlic cook to this stage or not, whichever you prefer.
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11
When the oil has cooled down a bit, add the rest of the sesame oil and it's done.
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12
Transfer to a jar, close the lid tightly and store in the refrigerator or a cool, dark place.
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13
The salt tends to settle to the bottom, so mix the oil up well before using.
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14
Adjust the amount of salt depending on how you use this oil the most.
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15
[Recipe reference], Umami-Packed Salted Cabbage
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16
[Recipe reference], Bean Sprout Namul
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17
[Recipe reference], Spinach Namul
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18
[Recipe reference] Even bibimbap is easy if you have this garlic sesame oil.
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19
[Recipe reference], Avocado and Silken Tofu Namul
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20
[Recipe reference], Tomato Namul
