The very first chili oil recipe that I shared in 2018 simply involved pouring hot oil over chili flakes alone. I thought that version lacked flavor, so I started developing a different version. I experimented with recipes where I simmered oil with whole spices (such as cinnamon and star anise) on low heat before pouring over the pepper flakes. While this method imparts a subtle flavor to the oil, it took a long time to prepare. Finally, taking inspiration from my garlic, ginger, and scallion oil, I came up with a versatile chili oil that has great flavor.
HOW TO MAKE CHILI OIL
PEPPER FLAKES
To give the chili oil a bit of spice, I use generic chili flakes that one usually finds in grocery stores. These flakes are usually of a medium spice level. I usually buy chili flakes from The Allspicery, which is a Sacramento spice shop.
THE FRESHNESS OF GOCHUGARU AFFECTS THE COLOR OF THE OIL
If you used gochugaru from a package that you have opened for a while, the pepper flakes likely will have oxidized. As a result, the pepper flakes won’t be as vibrant red, which will affect the overall color of the chili oil (see photo above). The chili oil on the right was made with a recently opened package of gochugaru, so the oil looks more vibrant. Overall, the flavor between both batches is about the same.
OTHER FRAGRANT SPICES
To make the oil more fragrant and flavorful, I like adding finely minced ginger and garlic. The fresh ginger and garlic add so much flavor that I don’t feel like I need to add anything else to the oil except a bit of salt. If you want to add other spices like ground Sichuan peppercorns or a bit of ground coriander, feel free to do so! To ensure that these ground spices don’t burn, I recommend mixing them in after you’ve done the hot oil pour.
WHY POUR HOT OIL OVER SPICES?
To make the chili oil, I usually place all the spices into a heat-proof bowl. Then, I heat oil inside a saucepan for several minutes before pouring the hot oil over the spices. Many people have asked me why I don’t throw all the spices into the saucepan with the heated oil. That’s because the saucepan retains a lot of heat. Consequently, when you pour the spices into the hot saucepan, some of the spices can burn, especially the gochugaru, making the oil bitter.
WHAT KIND OF BOWL TO USE FOR HOT OIL POUR
Because you’ll pour very hot oil (about 325ºF to 340ºF) into a bowl, you want to hold the spices in a bowl that can handle high heat. I generally use hand-crafted ceramic bowls that have been fired at incredibly hot temperatures. I know not everyone will have these bowls in their kitchen, so a stainless steel mixing bowl or another saucepan will work very well too.
HOW LONG DOES THE OIL KEEP?
Because of the amount of fresh ginger and garlic I use in the oil, I try to use it within 2 to 2.5 weeks. Store leftover oil in a jar and refrigerate.
WAYS TO USE CHILI OIL
The oil is a fantastic dipping sauce for my pork potstickers or chicken potstickers. I also like to mix a bit of the chili oil (and sediment) with teriyaki sauce and use it to season my cheung fun (rice noodle rolls) and my mixed mushroom cheung fun. This oil is also a main ingredient in the sauce for my smashed cucumber salad. It’s also great as a topping for whipped brie.
