Korean Chili Dip with Crispy Shallots

Korean Chili Dip with Crispy Shallots is an excellent change from your usual onion dip sitting sadly alone on a party tray. If you follow me at all, you know I am obsessed with the Korean chili paste known as gochujang. Gochujang has that umami flavor that makes your mouth water. I have used this Korean paste in many recipes, especially these Korean ribs and Gochujang and Roasted Garlic Sourdough Bread that is still one of the best sourdough bread recipes ever. It is an incredibly addictive flavor that is used in many Korean dishes, especially some fantastic sauces. But that is not all you can do with this tantalizing chili paste.

One way I love to experience this versatile paste is by mixing it with some mayo and dipping fries into it. This spicy chili paste blends well with creamy condiments. So why not make a dip from it? I have done a caramelized onion dip in a post before, and I still think it is fantastic. But I wanted to see what variations I could come up with. This Korean Chili Dip with Crispy Shallots is absolutely fabulous but not overpowering. The addition of crispy shallots takes this dip to a different level of deliciousness.

So just what are these crispy shallots? These flavorful crispy bits of fried shallots are wonderfully flavored, almost like caramelized onions, and add that extra something to many recipes. Crispy shallots are often used as a topping or added flavor and texture to all sorts of restaurant dishes. I’ve seen them served on sandwiches and even as a pasta topping. One of my favorite ways I’ve seen to serve them was from a long-gone breakfast shop in New York I was addicted to. They served them on everything from omelets to egg sandwiches. I had never made them before. I always thought you had to coat them in batter and needed unique ingredients. Oh, was I wrong! All you need is a bunch of shallots and vegetable oil. The crispiness just comes from cooking them in oil, no batter, no extra fuss. It does take about 20 minutes to cook, but except for keeping an eye on them towards the end, they can just bubble away on the stove. Easy breezy! I will be making these delicious crispy bits very often.

This dip would be an incredible addition to any snack adventure. It does have some zip, but not too spicy and is perfect, even fantastic as a spread, especially on a good hamburger or grilled chicken sandwich. Making this Korean Chili Dip with Crispy Shallots is easy. Other than the crispy shallots, mixing up this dip and chilling in the fridge happens in mere minutes. Shallots are actually easy to find in almost any grocery store anymore. I just love their flavor, which is sort of a cross between onions and garlic but more delicate.

The gochujang adds this fantastic flavor to anything it encounters and is well worth seeking out. You can find a tub of it on Amazon that will keep in the fridge for up to 2 years after opening. To make the crispy shallots, you can slice them by hand. However, this is where if you have a mandoline, it will make slicing the shallots easier.  There are several fantastic ones also on Amazon, like this version. (If you use any link on this page, I get a tiny commission at no cost to you and helps fund this blog. Please consider helping this food and cocktail journey)

Alright, that is all for this week. I hope you are all staying safe and thinking of others in your choices. Things are looking up out there. Soon we will all be back to a usual way of life. Till new week!

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Korean Chili Dip with Crispy Shallots

Korean Chili Dip with Crispy Shallots, a zippy dip full of Korean Gojuchang chili paste, umami flavors, and delightful crispy shallots worth making.

Course: Appetizer, Entertaining, snacks

Cuisine: American, Korean

Keyword: dip, dip recipe, entertaining ideas, gochujang, korean

Ingredients

To make the crispy shallots

• 1 ½ cup thinly sliced shallots about 4-5 large
• 1 cup vegetable oil
• Salt

For the dip

• 1 8 oz package cream cheese at room temperature
• 1/2 cup sour cream
• 2 tablespoons gochujang chili paste
• 1 tablespoon toasted sesame oil
• 2 teaspoons soy sauce
• ½ cup thinly sliced green onions

Instructions

To make the crispy shallots.

1. Place the shallots and the oil into a small saucepan and bring to a simmer over medium heat.
2. Let the shallots bubble, occasionally stirring until they get a deep golden brown. This will take around 20-25 minutes. Be careful and watch them, especially in the last 5 minutes, as they can easily go from golden brown to burnt.
3. When the shallots are golden brown, strain them and let them cool. Reserve the oil for use in something else where you want the flavor of shallots. This oil is gold.
4. The shallots will crisp up as they cool.
5. When the shallots are cool, toss them with a little salt.
6. The crispy shallots can be made a day or two ahead, or you can mix the dip and let it chill while you are cooking the shallots.

To make the dip.

1. Blend the softened cream cheese with the sour cream, the Gojuchang, and the soy sauce. combine well.
2. Stir in the green onions.
3. Let the mixture chill for 1 hour or up to one day.

When you are ready to serve.

1. Stir in about 1/3 of the crispy shallots into the dip mixture.
2. Spoon the dip into a serving bowl.
3. Top with the remaining crispy shallots in a mound on top of the dip.
4. Serve with chips, flatbread, or vegetables. It even makes an excellent topping for a burger.