Homemade Chili Oil: Fragrant and Spicy
Easily Make Chili Oil at Home
Introducing homemade chili oil that will elevate your dishes to the next level. Use it in stir-fries, marinades, or soups to add a deep flavor and gentle spiciness. The advantage of making it at home is that you can select fresh ingredients and control the level of spice. This vibrant red chili oil will surely whet your appetite. Let’s make it now!
Essential Ingredients
- 100g fine chili powder (using fragrant, fine chili powder is recommended for better results)
- 200g cooking oil (neutral oils like canola or grapeseed oil are recommended)
Cooking Instructions
Step 1
First, prepare 100g of fine chili powder, the key ingredient for making chili oil. Using fine chili powder prevents clumping in the oil, resulting in a smoother and cleaner chili oil. If you plan to use it for stir-fries or seasoned dishes, you can mix in some regular chili powder if you prefer a slightly spicier taste.
Step 2
Next, pour 200g of cooking oil into a pot and heat it over medium-low heat. Be careful not to overheat, as the oil can burn. It’s important to gently raise the temperature to warm the oil. You don’t need to heat it as intensely as for deep-frying.
Step 3
Here’s a simple test to check if the oil is ready: Take a spoonful of the prepared chili powder and carefully drop it into the warm oil. If it sizzles and bubbles up (‘chiik’ sound), the oil is ready to extract the fragrant and spicy flavors from the chili powder. Turn off the heat immediately at this point. If the oil is too hot, the chili powder can burn and become bitter.
Step 4
With the heat turned off, slowly pour the warmed cooking oil over the chili powder. Stir gently with chopsticks or a spatula as you pour to prevent the chili powder from clumping. If you desire a nuttier flavor, you can add about 1/2 teaspoon of sesame oil at this stage and mix it in. Since sesame oil has a low smoke point, avoid adding too much or cooking it for too long.
Step 5
Now it’s time to strain the chili oil. I used to use coffee filters for a clear and pure oil, but they absorb too much oil, which is a shame. Today, I strained it using a fine-mesh sieve or a cheesecloth. It might not be as perfectly clear as with a coffee filter, but don’t worry – even if some fine chili powder particles remain, it won’t affect your cooking! Simply pour the oil through the sieve, or press it through a cheesecloth to extract the oil.
Step 6
Voila! Your fragrant and delicious homemade chili oil is ready! Store the finished chili oil in an airtight container in the refrigerator. It will stay fresh for about 2-3 weeks. Use it in various dishes like fried rice, tteokbokki, pasta, or seasoned vegetables to enjoy a richer flavor!
