If you enjoy a bit of spice and a savory flavor in your meals, then chili oil is a must-have in your kitchen. It has the power to transform any dish, both in terms of appearance and taste. This recipe is incredibly easy and fast to make. It is probably the most colorful chili oil you will ever come across.
There are various methods to prepare chili oil. The variation is mainly due to the types of spices, herbs, aromatics, and other additives (like peanuts and crispy fried onion) used, and the duration for which the oil is infused with these ingredients. You can choose to keep it simple or make it complex, depending on the texture and flavors you wish to achieve.
Many recipes for chilli oil use Sichuan chilli flakes, which are roughly ground with seeds. Traditional Chinese oil also calls for Sichuan chilli flakes. However, this recipe requires Korean chilli powder (Gochugaru), which is finely ground and does not contain seeds. Unlike Sichuan chilli flakes, Gochugaru has a finer texture and a more vivid red colour. It’s important to note that the more finely ground the chillis, the more intense the colour of the oil will be.
Making chili oil is a quick process, so make sure to have all equipment and ingredients ready before heating the oil.
Chili Oil Ingredients
The recipe includes detailed ingredient amounts which you can find listed. Let’s take a quick look at the ingredients and some important points to keep in mind. Start by heating oil over low-medium heat with the white part of the spring onion. If you don’t have spices like star anise or Sichuan peppercorns, it’s not a big deal. You can still make a simpler oil. The essential ingredients include Gochugaru, shallot, garlic, ginger, and sesame seeds, which bring out beautiful colors and flavors to the oil.
- Korean chilli powder, also known as Gochugaru, has a bright red color compared to other types of chilli powder, which have a deeper orange hue. The finer the ground chilis, the more intense the color of the oil will be. You can find Gochugaru in Asian or Korean grocery stores. If you can’t find Gochugaru, you can use finely ground chilli powder, such as paprika powder, for a more intense orange-red color.
- Star anise, Sichuan peppercorns, shallot (the white part of spring onion), garlic, and ginger are all important ingredients in cooking. When using shallot, make sure to add a couple of white parts of the spring onion into the oil from the beginning to help gauge when to add other ingredients. Garlic can easily burn and become bitter, so it’s best to add garlic slices at the last minute or add whole, squashed garlic into the simmering oil at the beginning and remove them if they become burnt.
- It’s important to use vegetable oil with a high smoking point, such as rice bran oil, to prevent the oil from smoking and burning easily. Finally, adding roasted sesame seeds to the oil at the end can add nuttiness and aroma.
How to use chili oil
In the future, I would like to write a blog post about dishes that pair well with chili oil. These dishes should have subtle spice notes and a slight kick without being overpowering.
Here are some suggestions on how to use chili oil:
- Dumplings: This is a classic pairing.
- Dairy dishes: Try it with burrata, stracciatella cheese, or yogurt.
- Over Poached egg or fried eggs
- Roasted or fried potato chips
- Noodles and pasta dishes
- Steamed vegetables
- Roasted or pan fried meat
How to store chili oil
It’s best to store your oil in a cool, dry, and dark area away from direct sunlight. You can keep it in your pantry cupboard or in the fridge. This will help it last up to a year. However, if you want the best taste, it’s always better to make fresh chilli oil in small portions for its intense colour and flavour. It’s important to keep in mind that oil can go rancid over time.
Ingredients
The recipe creates approximately 170 ml of chili oil. To make it, you will need the following ingredients:
- 1/3 cup of Korean chili powder (also known as finely ground chili powder or 'Gochugaru')
- 2 star anise
- 1 teaspoon of Sichuan pepper
- 2 cm of ginger (sliced)
- Around 2 white parts of spring onion or shallot
- Crushed or sliced garlic
- Rice bran oil or any other type of vegetable oil that has a high smoking point.
Instructions
Please follow the steps below to prepare the chili oil:
- Gather all the required ingredients and equipment as mentioned in the note.
- Toast sesame seeds over low-medium heat while stirring constantly until they turn lightly brown. This should take a few minutes, so make sure to stay nearby and keep stirring.
- Place a mesh strainer over a heat-resistant jar or bowl and get the chili powder ready.
- In a saucepan, heat the oil over low-medium heat and add all the ingredients except for the salt.
- Once the oil starts to simmer and the spring onions turn lightly brown and emit a pleasant aroma, take the saucepan off the heat.
- Pour the oil over the prepared chili powder in the bowl through the strainer.
- Add a sprinkle of salt and the toasted sesame seeds to the mixture.
- Let the oil cool down and then transfer it to a glass jar.
- Store the jar in a fridge or a cool, dark area in the cupboard.
Notes
Please keep in mind the following important tips while making chilli oil:
- Make sure to prepare all the equipment and ingredients before heating the oil. The equipment you'll need includes a strainer to strain spices, a heat-resistant glass jar to store the chilli oil, and a stainless bowl or glass measuring jar to pour oil into chilli powder.
- Remove garlic if it starts to get burned or just before getting burned to avoid bitterness in the oil.
- You can discard all the strained spices and keep the chilli oil only or add back dry spice ingredients such as star anise and Sichuan peppercorn into the oil.
