Homemade Aromatic Chili Oil
Easy Recipe for Making Chili Oil at Home
Chili oil is an indispensable ingredient for spicy soft tofu stew or flavorful Chinese dishes! Store-bought chili oil often tastes more of oil than the chili itself, right? In such cases, enhance your dishes with homemade chili oil. Making a generous batch at once will be incredibly useful for various recipes like kimchi jjigae, fried rice, and seasoned vegetable dishes. For those who adore spicy food, this is an essential condiment! ^.^
Ingredients for Aromatic Chili Oil- 1 cup fine chili powder
- 1 stalk green onion
- 10 thin slices of fresh ginger
- 10 whole garlic cloves
- 2 cups sunflower oil
Cooking Instructions
Step 1
In a deep pot, pour 2 cups of sunflower oil. Add the washed green onion stalk, 10 slices of ginger, and 10 whole garlic cloves to the oil from the start. Gently simmer over medium-low heat until the ingredients turn golden brown and release their aromatic fragrance. It’s crucial to simmer long enough for the flavors to infuse.
Step 2
Once the green onion, garlic, and ginger are golden and slightly crisped, turn off the heat completely. While the oil is still hot but off the heat, add 1 cup of fine chili powder and quickly stir until well combined and no lumps remain. It’s vital to add the chili powder ONLY after turning off the heat to prevent it from burning. Let the mixture cool down completely.
Step 3
Now it’s time to strain the chili oil for a clear and pure flavor. Line a fine-mesh sieve with a coffee filter or Korean paper (hanji) suitable for oil. Slowly pour the cooled chili oil through the filter. Allow it to drip completely, ensuring you get only the clear and fragrant chili oil, free of sediment. Your delicious chili oil is now ready!
Step 4
Store the finished chili oil in an airtight container at room temperature. This homemade chili oil can be deliciously used for 2-3 months while maintaining its flavor and aroma. Refrigeration will extend its shelf life even further.
