I recently discovered S&B Chili Oil with Crispy Garlic and it's the absolute tits. It's not super hot and studded with tons of crunchy garlic bits. The only problem is that it's rather pricey for a little tiny jar but soooooo good. I love it on cottage cheese with sliced green onions and toasted sesame seeds!
Obnoxiously long web address but this the stuff, it is really delicious!
In English, I see it translated as Spicy Chile Crisp quite frequently. It could also be called chili oil with crunchy garlic. It's basically just chili oil with extra flavors with something crunchy added to it. I am not sure where you can find that exact brand, but in the US any major Asian grocery store will have a few brand/varieties of it.
Try to go to Asian grocers that are mainly for Chinese for a better selection. I do know Japanese also make this condiment and I personally prefer them over Chinese variations. The one I linked below is less spicy than Chinese ones, but has a more pronounced garlic-y flavor.
Here's the brand I usually buy: https://www.amazon.com/dp/B00BF028XQ/
I have seen some American brands starting to make this condiment, but I have not tried any, so can not give any recommendation.
Big ups to my friend Ren, who is the single hardcorest Yurucamp fan I know, for providing advice and involving a friend of hers who made this for their own Yurucamp re-enactment last winter. Original recipe: https://cookpad.com/recipe/5012229
I hate it when recipe bloggers do their life story before the recipe. Here's what you came for, extra info follows thereafter. Amazon links to harder-to-find goods included, but you can find this stuff at any decent Asian market. All I'm going to say is that if you like cooking and you like Yurucamp, you absolutely have to try this before you die.
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INGREDIENTS
1 tbsp sesame oil
1 tbsp (or more) chili garlic oil/chili oil/rayu/etc.
1 clove garlic, minced or pressed
1" peeled fresh ginger, minced (or if you have it, 1 teaspoon of ginger paste)
1/4 lb ground pork (we omitted this due to medical dietary concerns)
1 tbsp doubanjiang (You can double this if you like it really spicy
1 1/4 cups cold water
1/4 pound tofu, cut into 1/2" cubes (doesn't have to be perfect)
4 tbsp goma shabu/sesame dipping sauce (If you understandably don't want to pay $20 for this, you can make it yourself - this looks like it's easy enough to do using tahini as a base)
2 packets miso ramen flavoring from ramen packets (if you can get it from a local Asian market, get the kind that comes with the fresh [not freeze-dried] noodles so you can cook the noodles in the broth, otherwise substitute with 2 tbsp white miso paste, 1 tbsp soy sauce, and a little bit of sake or dry white wine)
1 tsp chicken bouillon/stock powder (I use and highly recommend Better than Bouillon paste, it's lower in sodium and lasts forever in the fridge)
4 leaves Napa cabbage, thick white parts cut out from the leaves
A handful of bean sprouts
Fresh mushrooms (We usually use enoki and shitake, but if you don't have access to those, regular button mushrooms or baby bella will work fine)
Scallions, sliced into 3" sections (Don't use leeks, they're not the same, but if you can get access to Tokyo negi/naga negi, that's the real stuff)
Pork gyoza or similar potstickers, thawed to room temperature or fresh and not frozen (as many as you can fit around the rim)
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This can't be beat served in a nabe pot over a portable gas burner, family-style, but you can easily just do this in a normal pot. I doubled the recipe to feed four people, and used some different toppings/ingredients. It scales up well, just make sure you don't go over the rim of your pot.
In terms of quantity of toppings, ;ess is more, and I found this out the hard way. Don't overload with everything, you can easily just use half of what you prep and add more to cook after everyone takes their first share. Also, the dumplings tend to fall apart if cooked too long, so go for them first.
Also the Shimarin scooter figure is getting made, erryone get hype
No recipe for that. Got that from an Asian grocery. Here’s an Amazon link to the same stuff: https://www.amazon.com/dp/B00BF028XQ/ref=cm_sw_r_cp_api_DDumBbBPSHD2Y
Check this out on Amazon S&B Chili Oil with Crunchy Garlic, 3.9 Ounce https://www.amazon.com/dp/B00BF028XQ/
Love ❤️ this one cause it also has garlic!
Thank you for calling me cute, you have added to my never ending amount of self confidence
HAVE ANY OF YOU HEARD OF THE THE BEST TOPPING IN THE WORLD. THE CRUCHY GARLIC CHILI OIL? YOU CAN PUT THIS THING ON ANYTHING AND IT IMMEDIATELY BECOMES 100000000000X BETTER I SWEAR RICE? BAM TINY WHITE PELLETS FROM GOD. FRIES? YOU MEAN POTATO FLAVORED HEAVEN. F * CKING MOZZARELLA AND SPINACH RANA RAVIOLI[TM]? BEST THING YOU'RE EVER GONNA HAVE
THE ONLY THING THAT SUCKS IS THAT IT'S HECKING EXPENSIVE, BUT BESIDES THAT THE CRUNCHY GARLIC SAUCE GETS A SOLID 20/10 I WOULD ORDER MORE IF I HAD THE MONEY
S&B Chili Oil with Crunchy Garlic, 3.9 Ounce https://www.amazon.com/dp/B00BF028XQ/ref=cm_sw_r_cp_api_i_hEssFb1ZZ906H
This stuff is amazing. It's not super spicy, more mild with garlic.
Maybe just don’t go to the one in Dundas. They were extremely weird with basic ingredients like Miso there. You might have to look near the fish (it’s veg though) for this otherwise should be with the soy sauce, etc.
Also, what you’re looking for is for sale on Amazon
And the spicy miso too ...
It was really not great. You can do a lot better with the LGM chili crisp or my favorite this guy: