Homemade Chili Oil

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 (180 °C) (175°C (350 °F)). 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 (180 °C)) 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.