Homemade Chili Oil
Ingredients:
- 1 cup neutral oil (avocado, sunflower, or vegetable oil)
- ¼ cup sesame oil (optional, add off heat)
- 6 garlic cloves, thinly sliced
- 1-inch knob fresh ginger, thinly sliced
- 3 green onions, cut into 2-inch pieces
- 1 cinnamon stick
- 2 star anise
- 3 bay leaves
- 1 tsp Sichuan peppercorns (optional)
- ½ cup gochugaru (Korean red pepper flakes) or Sichuan chili flakes
- 2 tbsp red chili flakes
- 2 tbsp toasted sesame seeds
- 1 tbsp soy sauce or tamari
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp black bean paste (doubanjiang) (optional)
Equipments:
Features:
Gluten-Free
Nut-Free
Grain-Free
Nutrition:
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Make sure the bowl holding the chili flakes is completely dry before pouring in the hot oil — any trace of water will make the oil spatter dangerously and can ruin the batch.
Instructions:
- Prepare the Chili Mixture: In a large heatproof bowl, mix together the gochugaru, red chili flakes, sesame seeds, soy sauce, sugar, and salt. Stir well and set aside. Make sure the bowl is completely dry — any water will cause the hot oil to splatter dangerously.
- Infuse the Oil: Pour the neutral oil into a small saucepan over medium heat. Add the sliced garlic, ginger, green onions, cinnamon stick, star anise, bay leaves, and Sichuan peppercorns. Reduce to medium-low and cook for 10–15 minutes, stirring occasionally, until the garlic is light golden and the oil gently bubbles. Do not let the garlic turn dark brown — dark garlic makes bitter oil.
- Pour the Oil: If you prefer a cleaner oil, strain out the solids. For a more textured, flavor-packed result, pour everything directly over the chili mixture. Carefully ladle the hot oil over the chili in 2–3 pours, stirring between each pour. The mixture will sizzle and bloom dramatically — this releases the deep red color and aroma.
- Add Sesame Oil: If using, stir in the ¼ cup sesame oil now while everything is still warm. Mix thoroughly until all the chili flakes are coated and glistening.
- Cool and Store: Let the chili oil cool to room temperature uncovered for about 30–45 minutes — the flavors deepen significantly as it cools. Spoon into a clean, dry glass jar with a tight-fitting lid. For best flavor, let it rest for at least a few hours before using. Overnight is even better.
Notes: Oil temperature is everything. Too hot (above 375°F/190°C) and you'll burn the chili flakes; too cool and you won't get the dramatic sizzle. Aim for 275–325°F (135–165°C). Gochugaru is the secret weapon — Korean red pepper flakes give a vibrant red color and fruity heat regular chili flakes can't replicate alone. Make sure your heatproof bowl is completely bone dry before pouring — any moisture will cause the hot oil to splatter violently.
Tips: Low and slow for the aromatics — patience during infusion builds deeper flavor. Once cooled, taste and adjust with more salt, soy sauce, or sugar. For deeper umami, add 1 tbsp dried shiitake mushroom powder.
Heat Level: Mild: use all gochugaru, skip extra chili flakes, reduce to ¼ cup total. Medium: follow the recipe as written. Hot: add 1 tbsp extra chili flakes and ½ tsp cayenne. Nuclear: add 1 tsp ghost pepper or habanero flakes.
Ways to Use: Drizzle over noodles, dumplings, or rice. Stir into soups, ramen, or congee. Spoon over avocado toast or scrambled tofu. Use as a dipping sauce for bánh mì or spring rolls.
Storage: Store in a sealed glass jar at room temperature for up to 1 month. Refrigerate for up to 3 months — the oil may solidify slightly when cold but will liquify again at room temperature.
Every ingredient here earns its place, but a few really shape the dish. The neutral oil keeps the fat neutral so the other ingredients can shine. The ¼ cup sesame oil adds a toasty, nutty finish. The garlic cloves builds a savory, aromatic base. The inch knob fresh ginger adds a bright, peppery warmth that lifts the other flavors.
Homemade Chili Oil
Ingredients:
- 1 cup neutral oil (avocado, sunflower, or vegetable oil)
- ¼ cup sesame oil (optional, add off heat)
- 6 garlic cloves, thinly sliced
- 1-inch knob fresh ginger, thinly sliced
- 3 green onions, cut into 2-inch pieces
- 1 cinnamon stick
- 2 star anise
- 3 bay leaves
- 1 tsp Sichuan peppercorns (optional)
- ½ cup gochugaru (Korean red pepper flakes) or Sichuan chili flakes
- 2 tbsp red chili flakes
- 2 tbsp toasted sesame seeds
- 1 tbsp soy sauce or tamari
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp black bean paste (doubanjiang) (optional)
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The neutral oil keeps the fat neutral so the other ingredients can shine. The ¼ cup sesame oil adds a toasty, nutty finish. The garlic cloves builds a savory, aromatic base. The inch knob fresh ginger adds a bright, peppery warmth that lifts the other flavors.
Prep:
Make sure the bowl holding the chili flakes is completely dry before pouring in the hot oil — any trace of water will make the oil spatter dangerously and can ruin the batch.
Instructions:
- Prepare the Chili Mixture: In a large heatproof bowl, mix together the gochugaru, red chili flakes, sesame seeds, soy sauce, sugar, and salt. Stir well and set aside. Make sure the bowl is completely dry — any water will cause the hot oil to splatter dangerously.
- Infuse the Oil: Pour the neutral oil into a small saucepan over medium heat. Add the sliced garlic, ginger, green onions, cinnamon stick, star anise, bay leaves, and Sichuan peppercorns. Reduce to medium-low and cook for 10–15 minutes, stirring occasionally, until the garlic is light golden and the oil gently bubbles. Do not let the garlic turn dark brown — dark garlic makes bitter oil.
- Pour the Oil: If you prefer a cleaner oil, strain out the solids. For a more textured, flavor-packed result, pour everything directly over the chili mixture. Carefully ladle the hot oil over the chili in 2–3 pours, stirring between each pour. The mixture will sizzle and bloom dramatically — this releases the deep red color and aroma.
- Add Sesame Oil: If using, stir in the ¼ cup sesame oil now while everything is still warm. Mix thoroughly until all the chili flakes are coated and glistening.
- Cool and Store: Let the chili oil cool to room temperature uncovered for about 30–45 minutes — the flavors deepen significantly as it cools. Spoon into a clean, dry glass jar with a tight-fitting lid. For best flavor, let it rest for at least a few hours before using. Overnight is even better.
