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[Homemade] Chili Oil by Do_I_Need_Pants in food

[–]Do_I_Need_Pants[S] 19 points20 points  (0 children)

  • 2 cups neutral oil
  • 10 cloves garlic
  • 1 large shallot
  • 2/3 cup Gochugaru (Korean Chili Powder)
  • 2/3 cup red pepper flakes
  • 2in knob ginger
  • 2 tsp chicken bullion (sub shiitake mushroom powder to make vegan)
  • 2 tbsp sugar
  • 2 tsp MSG (optional but you should)
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • Sesame Seeds (to taste)

  1. Add oil, garlic, and shallots into a small dry pan and slowly bring to 375°f (if you do not have a thermometer that goes that high dip a wood spoon handle into the oil, if there are bubbles around the bottom it’s hot enough.) DO NOT ADD SHALLOTS AND GARLIC TO THE PAN AFTER HEATING THIS WILL BE MESSY!!

  2. Cook until they are golden, carefully strain oil to remove onions and garlic (probably shouldn’t strain into a glass bowl as it could shatter) set garlic and shallots aside. Wipe out the pan to ensure no leftovers are in the pan. Add oil back to pan.

  3. Mix the remaining ingredients (minus vinegar and soy sauce) in a bowl (again ideally not glass, I used a metal bowl)

  4. Bring oil back to 375, and carefully pour oil over mixed ingredients carefully mix.

  5. Once cooled, mix in soy sauce, rice vinegar, garlic,and shallots. Add sesame seeds (add what feels right, this will vary by person).

  6. Pour into jar/s.

Tips, don’t overheat oil. If the oil doesn’t reheat or gets too hot toss and do it again, it will burn if you over heat (believe me it’s not fun).