hot chili oil

Korean Chili Oil Recipe

Korean chili flakes

garlic ((1.4 ounces), peeled, washed and thinly sliced)

g ginger ((1.4 ounces), peeled, washed, and thinly sliced)

70 g green onion ((2.4 ounces), peeled, washed, and thinly sliced)

cooking oil

Add the Korean chili flakes in a medium sized heat proof bowl or a small stainless steel pot. (A pot with a long handle is a great option as you can filter the oil easier later on.)

Add in the garlic, ginger, green onion into a wide base saucepan or sauté pan. Pour the cooking oil and bring it to boil over medium high heat until the aromatics start turning light brown or until the oil temperature reaches about 170 C / 340 F when you use an instant thermometer. Depending on your stove type, it will be between 5 to 10 mins to reach this point. Another sign you could use is by splashing a small amount (about 2 tsp) of boiled oil over the Korean chili flakes. If the temperature is high enough, the chili flakes will make some sizzling bubbles. Turn the heat off.

Scoop out the aromatic vegetables using a slotted spoon or tongs and discard. Or strain them while pouring the oil over the chili flakes (from step 1) in a few batches. It will make small sizzling bubbles initially then die down as it cools. Stir around the chili flakes and oil to mix them well. Steep the chili flakes for 15 mins and allow it to bring out the flavor and color.

Filter the oil using a funnel and filter paper and transfer the chili oil into a sterilized glass jar. (Most Koreans do not keep the residual chili flakes after steeping but if you want to you can keep them. Just skip the filtering process.) To store, refrigerate the jar. Try to use the oil within 2 months. To use, give the oil a stir before using and always use a clean spoon to scoop it out.

This easy Sichuan-style garlic chili oil (辣椒油 - là jiāo yóu) comes together in just minutes and makes for a delicious spicy condiment that you'll want to drizzle on everything. Loaded with crisp garlic, fiery chili flakes, and nutty sesame seeds, my take on this classic Chinese condiment features a boost in savory umami thanks to some dried scallops and a splash of soy sauce.

Spicy Sichuan Chili Oil

chili pepper flakes ((I used Korean Gochugaru))

sesame seeds

Sichuan pepper

Chinese five spice powder

dried scallops ((optional))

soy sauce

vegetable oil

garlic ((finely minced))

ginger ((finely minced))

To grind the Sichuan Pepper, first pick through the peppercorns to remove any black seeds or twigs. Add the peppers to a spice grinder, or use a mortar and pestle to grind them into a powder.

If you're going to add dried scallops, put them in a spice grinder or small food processor and pulse until coarsely ground. Add this to the chili peppers mixture and mix.

Add the chili pepper flakes, sesame seeds, dried scallops, Sichuan pepper, and five-spice powder to a bowl and stir to combine.

Add the soy sauce to the pepper mixture and stir to distribute evenly.

Add the oil to a saucepan over medium heat and heat preheat until hot. Add the garlic and ginger and fry until golden brown and not sizzling as much. The idea is to get the garlic crisp, without burning it.

Once the garlic is golden brown, immediately pour the hot garlic and ginger oil into the chili flake mixture. The oil is extremely hot, and it will sizzle as you add it to the chilies, so be very careful.

Stir your chili oil until the sizzling subsides and then let the mixture come to room temperature before bottling, it's best to let the mixture steep for a day or two to get the maximum flavor into the oil. Store the chili oil in the refrigerator.

http://www.youtube.com/watch?v=oWGL-XDXaH8

Making red hot Chinese chili oil from scratch with a step by step recipe and video. Loaded with crisp garlic and spices, this spicy condiment is perfect for noodle soups and stir-fries.

How to Make Chili Oil (辣椒油)

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Top 2 hot chili oil recipes from across the web

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Korean Chili Oil Recipe

Spicy Sichuan Chili Oil

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