Low FODMAP Korean BBQ-Inspired Herb Oil
Bold, smoky-sweet, and deeply savory, this Korean BBQ-inspired condiment delivers serious flavor in every drizzle. The technique is the secret: pouring shimmering hot oil directly over scallion greens and fresh ginger blooms the aromatics instantly, coaxing out a fragrance that smells like something far more complicated than it actually is. A quick whisk with toasted sesame oil, tamari, maple syrup, and rice vinegar pulls everything into a glossy, balanced sauce that hits salty, nutty, and just a little sweet all at once. Navigating Korean-inspired flavors can feel tricky when you're watching your gut, since garlic and onion show up in almost every traditional sauce and marinade. This version sidesteps that entirely by using only the green tops of scallions — the part that's well tolerated — while still delivering that characteristic allium brightness. Tamari stands in for regular soy sauce without any wheat concerns, and the maple syrup is used in a small enough quantity across six servings that it stays comfortably within safe thresholds. The result is a condiment you can spoon over grilled proteins, rice bowls, or roasted vegetables without second-guessing a single ingredient.
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Learn more →Ingredients
6 servings
For the herb oil
- ½ cup neutral oil (such as avocado oil or light olive oil)
- ½ cup scallion greens, thinly sliced (green tops only)
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 tbsp fresh ginger, finely grated
- 1 tbsp toasted sesame oil
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 tsp toasted sesame seeds
- ¼ tsp fine salt
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Combine the scallion greens and grated ginger in a heatproof bowl. Set a fine-mesh strainer over the bowl.
- 2
Heat the avocado oil in a small saucepan over medium heat until it shimmers and a scallion piece dropped in sizzles immediately, about 2–3 minutes.
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