Chili Crunch Oil

Ingredients

• 1 garlic (1 head, chopped)
• 1 onion (chopped)
• 1 cinnamon (1 piece)
• 3 scallions (3 pieces)
• ginger (grated, to taste)
• 2 cup neutral oil
• 0.6667 cup gochugaru
• 2 tbsp sugar
• 2 tsp ajinomoto (monosodium glutamate)
• 0.3333 cup white sesame seeds
• 2 tbsp rice vinegar (added at the end)
• 2 tbsp soy sauce (added at the end)

Steps

1. 1

   Heat the neutral oil over low heat.

2. 2

   Add the garlic, onion, cinnamon, scallions, and grated ginger to the oil. Cook over low heat until the aromatics are golden brown.

3. 3

   Remove the aromatics from the oil using a slotted spoon or similar utensil.

4. 4

   Strain the oil to remove the solids and preserve the infused oil.

Notes

The description provides the ingredients but does not present the complete method. The video OCR confirms cooking over low heat, achieving a golden-brown color, removing the aromatics, and straining the oil; there is insufficient evidence regarding the step of mixing in the crunchy base, the oil temperature when adding it, or the exact cooking time. The quantities of ginger and oil for possible storage were not specified.

Nutrition per serving

• condiment
• sauce
• spicy
• vegetarian
• vegan
• dairy-free
• crunchy
• Asian cuisine