Ingredients
Spices
- 2 tablespoons gochugaru (Korean pepper flakes)
- 1 1/2 teaspoons red pepper flakes (medium spice, use 1/2 to 1 teaspoon for less spice)
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon sea salt)
Fresh Aromatics
- 3 cloves garlic, minced (about 4 teaspoons)
- 1 tablespoon finely minced ginger
Oil
- 1/3 cup (78 mL) canola, safflower, or any neutral oil
Instructions
- Prepare spices and aromatics: Add the gochugaru first, then the red pepper flakes into a heat-proof vessel, placing the chili flakes at the bottom to prevent burning. Add the minced garlic, minced ginger, and salt on top.
- Heat the oil: Pour the neutral oil into a saucepan and heat over medium to medium-high heat for approximately 3 minutes until it reaches 325ºF to 340ºF. The oil should have a thin, watery consistency when swirled in the pan. Then, turn off the heat.
- Infuse the oil: Carefully pour the hot oil over the prepared spices and aromatics in the heat-proof vessel. The oil will sizzle vigorously initially and then fizzle as it cools. Allow the mixture to cool to room temperature, about 20 to 30 minutes. Alternatively, you can add the spices into another saucepan before pouring the hot oil to reduce risk.
- Blend and store: Stir the oil mixture before serving to combine flavors. Transfer the chili oil into a clean jar and refrigerate. Use within 2 weeks for best flavor and freshness.
Notes
- Adjust the amount of red pepper flakes used to control spice level.
- Pouring hot oil over spices intensifies and unlocks the flavors by releasing essential oils and aromas.
- Use a neutral oil with high smoke point like canola or safflower to avoid off-flavors and ensure proper cooking temperature.
- Store chili oil in the refrigerator and use within two weeks to maintain freshness and prevent spoilage.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Korean
- Diet: Gluten Free