The first time I made Chili Oil was way back in 2013, and it was a good one with just 3 ingredients. Fresh Garlic Cloves, Red Chili Flakes and Oil. You can definitely stick to that easy, quick combination that gets ready in less than 10 minutes. But then about a year back, I learned about the Korean chili powder and got quite hooked to it. This new version of Chili Oil is prepared using Korean Chili powder, few aromatic spices, shallots, garlic and green onion. You will love it! Chili oil comes handy when your palate doesn’t support your idea or when you want to kick up the taste bud a notch. This is the Korean chili I used
Ingredients I used in Chili Oil
Sliced Shallots - I use a lot of slice shallots as I wanted a lot of shallot crisps in the chili oil. You can use red or white onion too. Sliced Garlic - I love the intense garlic flavor in this condiment, and so I added a lot. You can definitely change the quantity based on your liking. Chopped Green Onion - Totally optional as you can use chopped green onion as a garnish to a dish when you use this chili oil, but I like the flavor it adds. Spices - Spices, I like to add in here are bay leaves, star anise, coriander seed, cinnamon stick and black peppercorn. Sesame Seeds - Sesame seed is not optional for me, but if you are allergic then definitely skip the seeds. Korean Chili Powder - I used Gochugaru, which is a Korean chili flakes. It is not very spicy and has a very slight sweet taste to it. You can use regular chili flakes too but use less as regular chili flakes will be much spicy. Oil - Vegetable or Canola oil will work well.
Steps to prepare
In a heavy bottom pan, add sliced shallots and sliced garlic, pour the oil along and bring the heat to medium low and keep cooking until the garlic and shallots turn slight golden brown. Take it off the pan once done. To the same oil, add the spices and let it cook in medium low heat for 5 to 7 minutes. In the meantime, in a mixing bowl, add the Korean Chili Powder - Gochugaru (or chili flakes) along with sesame seeds and little amount of the chopped green onion. Strain the flavored oil to the bowl. Be very careful as the oil will be very hot. Give a mix and once cooled down completely, store in an airtight jar. I love the gorgeous red shade of the oil. It creates an impression and can undoubtedly be placed as a centerpiece on a dinning table. Homemade condiments are fun to make, and I know what I am adding to it, which definitely is a healthy choice. There are condiments that I still buy and depend on store bought versions. But infused oil is something I always prefer making at home.
Try this Rosemary and Garlic Olive Oil
