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Step 1
Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
Step 2
Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown.
Step 3
Remove from heat and allow to cool for 5 minutes. The flavors will infuse the oil even further.
Step 4
In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
Step 5
Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
Step 6
Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.
Step 7
Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.