The Perfect Chili Oil Recipe
Chili oil is a popular Asian condiment made with a bold blend of chili flakes and other spices for a full-bodied flavor that is out of this world! Oil infused with gochugaru (Korean chili powder) and ground Szechuan peppercorns is the perfect way to spice up any dish.
Servings 2 cups
Calories 224kcal
Equipment
Ingredients
- 2 sprigs Green onion chopped (optional but recommended)
- 1 cup Korean chili powder gochugaru
- 2 tablespoons Crushed red pepper flakes
- 1 tablespoon Sesame seeds
- 1 teaspoon Szechuan Peppercorns ground up
- 2 cups Neutral oil (vegetable, avocado, canola)
- 4 whole Cloves
- 3 Bay leaves
- 1 stick Cinnamon
- 8 cloves Garlic minced
- 1/2 Red onion minced
- Salt to taste
Instructions
- Use a stainless steel or heatproof bowl and add in the green onion, Korean chili powder, crushed red pepper flakes, sesame seeds, and peppercorns directly into the bowl.
- Use a spoon to mix everything together, and set this aside.
- Add the oil to a saucepan and heat it up over medium heat. Gently add in the cloves, bay leaves, and cinnamon stick directly into the oil. Let the aromatics simmer in the oil for 2 minutes.
- After two minutes remove the cloves, bay leaves, and cinnamon from the oil and set it to the side.
- Now add the minced onion and garlic directly into the oil and fry for about one minute, or until they begin to turn golden brown. Be sure to stir constantly so that it does not burn.
- Turn off the heat, and gently pour the oil directly into the pepper mixture in the bowl. Stir immediately so that everything gets combined and does not burn. The oil should begin to cool down right away.
- Once the oil is completely cooled, place it in a container with an airtight lid and refrigerate for up to 4 weeks.
Nutrition
Serving: 1 | Calories: 224kcal | Carbohydrates: 5g | Protein: 1g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 21g | Sodium: 215mg | Fiber: 3g | Sugar: 1g