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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.