Is this a botulism concern?

I made Korean type sauce the other night for my Chicken Bao Buns.

Ingredients: ▢ 2 tbsp pre made (store bought) gochujang paste ▢ 4 tbsp brown sugar ▢ 4 tbsp soy sauce ▢ 2 cloves garlic peeled and minced ▢ 2 tsp minced ginger ▢ 1 tbsp vegetable oil ▢ 1 tbsp sesame oil

I left it in the fridge for two days in a ceramic bowl with clingwrap to cover it and I realised it was still RAW garlic submerged in an oil based sauce!

For this amount of time and ingredients used should I be concerned about botulism growth?

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