Homemade chili oil is a delicious way to spice up any meal, and this is how I like to make mine at home! In addition to heat from both regular cayenne chili flakes and Korean red chili flakes, this features delicious aromatic flavours from garlic, ginger, sesame seeds and scallions! It's easy to make and so convenient to have on hand in a glass jar in the fridge for all your dumpling, noodle and avocado toast needs!
Ingredients: 2tbsp gochugaru (Korean red chili flakes) 1tbsp regular red hot chili flakes
4tsp soy sauce
A thumb sized knob of fresh ginger (approx. 10g peeled)
6 small-medium sized cloves of garlic
1 scallion
¼ tsp granulated sugar
2tsp sesame seeds
125ml neutral oil (rapeseed or sunflower)
1 pinch of MSG* *Optional but highly recommended if you have MSG at home!
Method:
Roughly crush the sesame seeds in a mortar and pestle (alternatively blitz them in a small blender) then add them to a heat proof bowl (you will be pouring hot oil into this bowl later). Peel and finely chop ginger and garlic, finely slice your scallions and add to the bowl. Add chili flakes, gochugaru, soy sauce and sugar to the bowl. Heat the neutral oil to 110-120 degrees Celsius, or until a wooden utensil can be poked in and bubbles form around the edges. Slowly pour the hot oil over the ingredients in the bowl, careful not to spill or splash any on yourself! Give it a stir and let it cool before serving so as not to burn yourself.