Prepare the aromatics

• Mince the garlic and slice the green onions.
• Place the garlic, green onions, gochugaru and chili flakes in a heatproof bowl and mix.

Heat the oil

• Heat the vegetable oil in a saucepan until very hot.

Pour the hot oil over the aromatics

• Carefully pour the hot oil over the garlic and chili mixture and stir well.
• Let the chili oil cool completely.

Store

• Transfer the garlic chili oil to a clean jar and keep refrigerated.

Make the dumpling dipping sauce

• Combine soy sauce, black vinegar and a spoonful of the garlic chili oil in a small bowl.
• Serve with dumplings.