On the jar: JŪN Chile Crisp Oil
stove · hot sauce
NATIONAL AWARD WINNERPrep 10 minCook 15 minJūn Chile Crisp Oil
Independent adaptation of a publicly published Evelyn Garcia & Henry Lu recipe. Not affiliated with, sponsored by, or endorsed by Evelyn Garcia & Henry Lu.
Evelyn Garcia & Henry Lu's JŪN Chile Crisp Oil, from the published recipe.
Ratio
Ingredients
- Vegetable Oil — 1 cup (240 ml)
- Shallot — 1/2 cup sliced (70 g)
- Garlic — 1/4 cup sliced (40 g)
- Gochugaru — 1/4 cup chile flakes (28 g)
- Soy Sauce — 1 Tbsp (15 ml)
- Sugar — 1 tsp (4 g)
- Salt — 1 tsp (6 g)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
JŪN Chile Crisp Oil wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 3 stars · 4 national awards
- Cedarbench Korean GochujangNATIONAL AWARD WINNER
- Coralhouse Yum NuaNATIONAL AWARD WINNER
- Coralfield Nam JimNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Evelyn Garcia and Henry Lu cook New Asian American cuisine in Houston; James Beard Best Chef: Texas 2026.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Evelyn Garcia & Henry Lu Asian American pantry (published as “JŪN Chile Crisp Oil”). Full citation lives in Provenance.