Chili Oil
The Secret to Spicing Up Both Dinner and Life
This goes on everything … even ice cream? I don’t know, you tell me. I’ve never tried it.
Chili Oil
The Secret to Spicing Up Both Dinner and Life
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
Neutral Oil (2 cups)
Garlic (10 cloves)
Shallot (1 large)
Gochugaru or Ground up Korean Chilis (⅔ cup)
Chili Flakes (⅔ cup)
Ginger (2 inch knob)
Shiitake Mushroom Powder (2 tsp)
Sugar (2 tbsp)
MSG (2 tsp)
Rice Vinegar (2 tbsp)
Soy Sauce (2 tbsp)
Sesame Seeds (2 tbsp)
Preparation:
Prep the Aromatics:
Mince the garlic. Crush with the side of your knife first, then chop until crumbly. It doesn’t have to be exactly 10. They’re all different sizes and shapes, so use your best judgement. I used a whole head (minus the tiny sliver pieces in the center that aren’t worth the effort it takes to disrobe them).
Cut your shallot in half with the grain, and then thinly slice against the grain. I used a mandoline, but you can also just use a sharp knife.
Place both in a bowl and set aside.
Prep the Spice Mixture:
In a large heat-safe bowl, combine gochugaru, chili flakes, shiitake mushroom powder, sugar, MSG (not necessary, but recommended, and I promise it won’t give you headaches), and grated ginger.
Infuse the Oil:
In a medium-sized pot, add your neutral oil.
Add in the garlic and shallots before turning on the heat, (if you heat your oil first and then try to add it in, you're going to make a mess and create an experience that will make you never want to work with oil again).
Slowly heat up to 350°F, stirring occasionally.
Once the garlic and shallots turn light golden brown, strain the oil immediately (or fish out all of your garlic and shallot).
Don’t let it get too golden, it will continue to darken when you get it out of the oil and the last thing you want is burnt garlic.
Bloom the Spices:
Return the strained oil to the pot and bring it back up to 350°F.
Slowly pour the hot oil over the spice mixture, stirring carefully to prevent clumps.
Let sit for 5 minutes.
Final Mix:
Stir in soy sauce and rice vinegar.
Then after it’s cooled down to a general warmness (doesn’t have to be room temp, but you just don’t want it hot), add in your garlic and shallots, and mix.
Storage:
I keep it in a mason jar in the refrigerator. I can’t tell you exactly how long it lasts, but I’ve never had a jar go bad, sooooooo.
YES!🙌