Homemade Chili Oil

Ingredients

• 2 cup Neutral Oil (such as vegetable or canola oil)
• 10 Garlic (cloves, roughly chopped)
• 1 Shallot (large, thinly sliced)
• 0.66 cup Gochugaru (Korean red chili flakes)
• 0.66 cup Chili Flakes (red pepper flakes)
• 2 in Ginger (knob, grated)
• 2 tsp Shiitake Mushroom Powder
• 2 tbsp Sugar
• 2 tsp MSG (monosodium glutamate)
• 2 tbsp Rice Vinegar
• 2 tbsp Soy Sauce
• Sesame Seeds (to taste)

Steps

1. 1

   Roughly chop the garlic cloves and thinly slice the shallot.

2. 2

   In a large heat-proof bowl, combine the gochugaru, chili flakes, shiitake mushroom powder, sugar, MSG, and grated ginger. Mix well to combine.

3. 3

   Add the neutral oil to a small pot. Add the chopped garlic and sliced shallots to the cold oil.

4. 4

   Slowly bring the heat up until the oil reaches 350°F (175°C). Do not preheat the oil before adding the aromatics to ensure they don't burn immediately.

5. 5

   Once the garlic and shallots are nicely golden brown and crispy, carefully strain the oil through a fine-mesh sieve into a separate heat-proof container, reserving the fried solids.

6. 6

   Bring the strained oil back up to temperature (350°F) in the pot.

7. 7

   Carefully pour the hot oil over the bowl of spices. The spices should sizzle as the oil hits them.

8. 8

   Stir in the soy sauce, rice vinegar, and sesame seeds.

9. 9

   Allow the oil to cool completely. Once cooled, stir the reserved fried garlic and shallots back into the oil.

Notes

The description contains typos for quantities (e.g., '3 cup' for chili flakes and '/3 cUp' for gochugaru); the transcript clarifies these as 2/3 cup each. Be careful when pouring hot oil over spices as it will bubble up significantly.

Nutrition per serving

• condiment
• spicy
• chili oil
• vegetarian
• vegan
• infusion