From Evelyn Garcia & Henry Lu's kitchen · Kin, Houston
stove · hot sauce
NATIONAL AWARD WINNERJŪN Chile Crisp Oil
From an award-winning kitchen
Ratio
VEG OIL 240SOY SAUCE 15
Ingredients
- VEG OIL240 ml
- SHALLOT70 g
- GARLIC40 g
- GOCHUGARU28 g
- SOY SAUCE15 ml
- SUGAR4 g
- SALT6 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Evelyn Garcia and Henry Lu cook New Asian American cuisine in Houston; James Beard Best Chef: Texas 2026.
Originally published as JŪN Chile Crisp Oil.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.