Begin by placing a cold saucepan over low heat and pouring in the canola or vegetable oil. Add the minced garlic and thinly sliced shallots, stirring gently. Allow this mixture to simmer for about 5–6 minutes, or until the garlic turns light golden and the shallots caramelize beautifully. Keep an eye on it to prevent burning.

Introduce the grated ginger to the pan. Sauté it alongside the aromatics for about 30 seconds until fragrant. Next, stir in the Korean chili flakes and toasted sesame seeds. Sprinkle in the white granulated sugar and drizzle over the sesame oil, cooking everything together for an additional minute.

Mix in the rice vinegar and soy sauce. Allow the sauce to simmer for a minute to let the flavors meld. Once combined, remove the pan from heat and fold in the sliced green onions.

In a large pot, bring water to a rolling boil and add a pinch of salt. Cook the dried ramen noodles according to the package instructions until they're al dente, typically around 3 to 4 minutes. Drain the noodles and give them a light shake.

Transfer the hot, drained noodles into the bowl with the aromatic chili oil mixture. Toss them vigorously until every strand is coated in the vibrant oil and flavors. Finally, garnish with extra green onions and sesame seeds before serving.