Chili Oil
User Reviews
5
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
20 mins
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Total Time
30 mins
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Servings
1 cup
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Course
Condiments
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Cuisine
Asian
Chili Oil
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 3 tbsp red pepper flakes crushed
- 3 tbsp gochugaru Korean chili flakes
- 1 tsp Szechuan peppercorns optional
- 1 tsp salt
- 1 cup vegetable oil or neutral oil
- 2 tbsp ginger fresh, minced
- 3 garlic cloves, minced
Instructions
- Place the crushed red pepper flakes, gochugaru (Korean chili flakes), Szechuan peppercorns, and salt in a large heat-proof glass jar or bowl.
- Heat the vegetable oil in a saucepan over medium-high heat for about 3-4 minutes, or until hot.
- Carefully pour the hot oil into the glass jar or bowl with the spices. The oil will sizzle and boil up so be careful and pour it slowly. Once it has settled down, add the minced ginger and garlic and give it a stir.
- Allow the oil to cool to room temperature, about 20 minutes.
- Stir the oil before serving. You can drizzle the oil on noodles, dumplings, or rice and you can also spoon the crushed pepper directly on dishes for more spice.
- Store in a tightly sealed jar in the refrigerator. The oil should keep for several weeks.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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