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Chili Oil
5 from 3 votes

Chili Oil

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
20 mins
Total Time
30 mins
Servings: 1 cup
Course: Condiments
Cuisine: Asian

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

    Cup of Yum
  1. Place the crushed red pepper flakes, gochugaru (Korean chili flakes), Szechuan peppercorns, and salt in a large heat-proof glass jar or bowl.
  2. Heat the vegetable oil in a saucepan over medium-high heat for about 3-4 minutes, or until hot. 
  3. 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. 
  4.  Allow the oil to cool to room temperature, about 20 minutes.
  5. 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.
  6. Store in a tightly sealed jar in the refrigerator. The oil should keep for several weeks.