Finely chop the garlic. Don't grate it. Salt doesn't dissolve in oil, so don't use coarsely grained salt.
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. When the garlic and oil starts to make a crackling sound, lower the heat and evaporate the moisture in the oil.
Turn off the heat before the garlic starts to change color. Add a little more sesame oil to the pan to reduce the temperature to prevent the garlic from browning in the residual heat. Add the salt here too.
If you brown the garlic, it will become crispy and nutty flavored. That is delicious too, so you can let the garlic cook to this stage or not, whichever you prefer.
When the oil has cooled down a bit, add the rest of the sesame oil and it's done. Transfer to a jar, close the lid tightly and store in the refrigerator or a cool, dark place.
The salt tends to settle to the bottom, so mix the oil up well before using. Adjust the amount of salt depending on how you use this oil the most.
This is a recipe that was in a cookbook that's like my bible! This flavored oil is so useful as a seasoning or to add fragrance to dishes, so I've been making it for many years. I wanted to make the sesame stronger though, so I adapted it. It's very handy if you can make it in bulk in advance to have it in stock when you are busy.
The flavor and fragrance of sesame oil dissipates as soon as you heat it, so cook the garlic in a small amount of oil, and add lots of sesame oil at the end. Don't let the garlic turn black or it will become bitter. The oil can be kept in a storage jar in the refrigerator for 2 to 3 months.