Somewhere between Seoul and an algae farm, a three-Michelin-star chef had an excellent idea.

This Gochugaru Chili Oil — developed with Chef Daniel Humm of Eleven Madison Park — slow-infuses the bold, smoky heat of Korean gochugaru chili flakes into a signature algae oil prized for its high smoke point, buttery smoothness, and clean taste. The result is aromatic heat that enhances without overpowering: light, silky, and never greasy.

Drizzle it over stir-fries, noodles, and dumplings; dress salads, grain bowls, and roasted vegetables; finish pizza, avocado toast, eggs, and ramen. A spoonful in pasta, grilled meats, or soup is an instant upgrade. Clean-label, plant-based, and rich in Omega-9 — indulgence with a conscience.

Gochugaru chili-infused algae oil · For finishing, marinating, dipping & dressing · Plant-based, clean-label, Omega-9 rich.

Gochugaru Chili Oil – For Cooking, Drizzling, Dressing, Dips

Quantity