Peel the garlic, cut in half and remove the core. Roughly mince.
De-seed the red chili pepper.
Mince 1/3 of the green onion.
Add the vegetable oil and the sesame oil to a cooled pan along with the garlic and red chili pepper. Heat on low and let the flavours of the garlic and chili peppers infuse with the oil.
Once the mixture is bubbling, add the Korean chili peppers and green onion and bring to a boil again. A minute after the mixture has come to a boil, stop the heat and let the mixture cool.
Once it has cooled, add the seasonings and mix well to dissolve. Transfer to an airtight container and you're done!
Top this over a raw egg over rice! If you just use the yolk, it'll be delicious and rich. Recipe ID: 1109624.
Or add to some to mapo tofu! Check out the recipe for "Sweet Mapo Tofu", Recipe ID: 1089192, and "Medium Spicy Mapo Tofu" Recipe ID: 1088695.
Story Behind this Recipe
I made this chunky ra-yu because they sold out of it at the supermarket.
● The key is to use Korean chilli peppers. They may look extremely spicy but they're quite mild with a nice savoriness abut them. ● Please make sure that you heat the garlic, takanotsume and oil in a cold pan. ● Try this recipe out in Mapo Eggplant, Recipe ID: 927056.