Chili oil – With Korean cooking becoming more popular, chilli oil has become one of the most popular toppings. I’ve tried it from several brands that claim to use an original recipe. But the thought of making it myself at home has always lingered in the back of my mind. I enjoy the distinct flavour it adds to noodles, rice, salads, and other dishes. For quite some time, I had been looking for a simple yet flavorful recipe.
I’ve seen a lot of recipes and Finally, I enlarge the recipe and discovered the chilli oil recipe @Yeung Man Cooking. Since then, I’ve been doing this more frequently. It is unquestionably a keeper.
Gochugaru is called for in this recipe. What exactly is Gochugaru? Many people may inquire. Gochugaru is a coarsely ground Korean chilli powder that has a texture similar to crushed red pepper flakes and is traditionally made from sun-dried peppers that have been removed of their seeds. When compared to Indian chilli powder, gochugaru has a milder spiciness (regular)
I wanted to try this recipe with Indian Chili powder before posting it. As a result, I tried two small patches of 24 Mantra / Achi chilli powder, but the flavour was very different. If you can’t find gochugaru, a mixture of 3/4 Indian Kashmiri chilli powder and 1/4 regular chilli powder is a good substitute. As a result, the flavour and colour are similar to the authentic version. However, if you happen to have access to Gochugaru, do try it out!
Having this edible spicy liquid of gold on hand certainly helps to spruce up even the most basic plate of food, such as rice or noodles! Adding garlic to this makes it even more delicious! So I would highly recommend keeping this handy in your kitchen!
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Other back to basic Recipes:
- For All masala powder please refer here
- For Paneer refer here
- For Yogurt refer here
- For Sauces to top salads here
- For Vegetable stock refer here
Video
Ingredients for making Chili Oil:
- Star Anise – 1
- Cloves – 4
- Sichuan Peppercorns – 1/2 teaspoon
- Peppercorn – 1/2 teaspoon
- Cardamom- 4
- bay leaves – 2
- Korean red chili powder (gochugaru) – 1/2 cup
- Garlic – 4 pods (Grated)
- Ginger – 1.2 inch (Grated)
- White sesame seeds – 2 teaspoon
- Avocado oil – 2 cups
- Spring onion – 1/2 cup Chopped
- Rice vinegar – splash
Step-by-step instructions to make Chili Oil:
Step 1: Dry roast Star anise, Cloves, Peppercorns, cardamom, and bay leaves till a nice aroma is released. after, remove it from the fire
Step 2: Simmer Oil, spring onion, garlic, and ginger in a pan for 30 mins. Switch it off
Step 3: In a heatproof bottle take the chili powder, sesame seeds, roasted ingredients, salt, and rice vinegar. Strain hot oil into it
Step 4: Once cooled keep it in the fridge, and let it sit for at least a day. after, strain it and its ready for use!
Notes
- To get the most authentic taste, heat the oil on a medium-low flame
- I have tried it with sesame as well and enjoyed both versions.
- You can add 1/4 teaspoon of grated nutmeg while the oil is at boil.
- Leaving it to infuse for a minimum of 1 day helps in combining the flavors for the best taste.
- Storing the oil in the refrigerator retains its shelf life, so would encourage that.
- The longer you store it, the spiciness tends to reduce.
Health benefits of Chili oil
- Chili oil is rich in Vitamins A, E, and K
- Chili oil is believed to help in weight management
Recipe Card
Chili Oil - Korean Chilli oil
Ingredients
- 1 Star Anise
- 4 Cloves
- 1/2 tsp Sichuan Peppercorns
- 1/2 Pepper corn
- 4 Cardamom
- 2 bay leaves
- 1/2 cup Korean red chili powder (gochugaru)
- 4 pods Garlic chopped
- 1.2 inch Ginger Grated
- 2 tsp White sesame seeds
- 2 cups Avocado oil
- 1/2 cup Spring onion chopped
- splash Rice vinegar
Instructions
- Dry roast Star anise, Cloves, Peppercorns, cardamom, bay leaves till nice aroma released. Remove it from fire
- Simmer Oil, spring onion, garlic, ginger in a pan for 30 mins. Switch it off
- In a heat proof bottle take chili powder, sesame seeds, roasted ingredients, salt, rice vinegar. Strain hot oil into it
- Once cool down keep it in fridge, let it sit for at least 1 day. Strain it. And use the oil
Notes
Notes
- For best tasting heat the oil in medium low flame
- I have tried with Sesame oil too. I like both the version
- You can add grated nutmeg 1/4 teaspoon while boiling the oil
- Leave to infuse for at least for a dat before using. This allows the flavors to combine.
- Keep the oil in the fridge for longer shelf life
- More you keep the spiciness tend to reduce
Health benefits of Chili oil
- Chili oil contains Vitamins A, E, and K
- Chili believed to help in weight management
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