Homemade Chili Oil

For chili oil, the secret tip is to mix Korean gochugaru and Chinese crushed chili. The gochugaru adds a nice touch of sweetness and allows for a bright red hue while the chinese crushed chilis adds an amazing textural element to the oil with its seeds. By infusing all the spices and aromatics in the oil low and slow, your chili oil will be so fragrant that it’ll make laoganmommy jealous. 

I’ve added everything you need for this recipe including equipment on my amazon storefront, you can check it out on this link. 

I have a delicious cold sesame noodles recipe using homemade chili oil if you're wondering what you could use it for! Here's the link below.

www.doobydobap.com/recipes/cold-sesame-noodles

Ingredients

Homemade Chili Oil

(Yields 500mL of chili oil )

• ½ cup Korean Chili Powder, Goghugaru
• ½ cup Chinese Crushed Chili
• 2 Shallots, thinly sliced
• 1 Garlic Clove, crushed
• 1 Ginger, thinly sliced
• 1 Star Anise
• 10 Cloves
• 1 tbsp Cumin
• 2 tbsp Coriander Seeds
• 2 tbsp Szechuan Peppercorns
• 1 tbsp Black Peppercorns
• 1 tbsp Sesame Seeds
• 1 Nutmeg, microplaned
• 500mL Peanut Oil 
• 2 tbsp Chinese Black Vinegar (Balsamic works too)
• 1 tbsp Koscher Salt

Directions

1. Add the shallots, garlic, ginger, star anise, cloves, cumin, coriander seeds, szechuan peppercorns, black peppercorns, cinnamon stick, sesame seeds, nutmeg, and peanut oil in a medium sized pot. 
2. Heat the pot on medium heat until it reaches 110C / 230F. 
3. Lower the heat to the lowest setting and infuse the aromatics and spices in the oil for 45 minutes or until the shallots are goldenbrown and crispy. 
4. In a thick glass bowl / jar, add the chilis, black vinegar, and salt. Mix. 
5. Place a metal sieve over the chili mixture and gently pour the oil. Make sure to use oven gloves and to not touch the bowl as it will get very hot. 
6. Cool it down and keep in an airtight container. Keep in fridge and it will last up to 6 months shelf-stable, but I guarantee you you’re going to use it up within a month.

Homemade Chili Oil

4 from 187 votes

Recipe by Doobydobap Course: BasicsCuisine: ChineseDifficulty: Easy

Yield

500

mL

Prep time

15

minutes

Cooking time

45

minutes

Here's how to make the best home-made chili oil that's super fragrant and wickedly red. Secret tip? Mixing your chilis.

Ingredients

• 2 Shallots, thinly sliced

• 1 Garlic Clove, crushed

• 1 Ginger, thinly sliced

• 1 Star Anise

• 10 Cloves

• 1 tbsp Cumin

• 2 tbsp Coriander Seeds

• 2 tbsp Szechuan Peppercorns

• 1 tbsp Black Peppercorns

• 1 Cinnamon Stick

• 1 tbsp Sesame Seeds

• 1 Nutmeg, microplaned

• 500 mL Peanut Oil

• ½ cup Korean Chili Powder, Goghugaru

• ½ cup Chinese Crushed Chili

• 2 tbsp Chinese Black Vinegar (Balsamic works too)

• 1 tbsp Koscher Salt

instructions

• Add the shallots, garlic, ginger, star anise, cloves, cumin, coriander seeds, szechuan peppercorns, black peppercorns, cinnamon stick, sesame seeds, nutmeg, and peanut oil in a medium sized pot.
• Heat the pot on medium heat until it reaches 110C / 230F.
• Lower the heat to the lowest setting and infuse the aromatics and spices in the oil for 45 minutes or until the shallots are goldenbrown and crispy.
• In a thick glass bowl / jar, add the chilis, black vinegar, and salt. Mix.
• Place a metal sieve over the chili mixture and gently pour the oil. Make sure to use oven gloves and to not touch the bowl as it will get very hot.
• Cool it down and keep in an airtight container. Keep in fridge and it will last up to 6 months shelf-stable, but I guarantee you you’re going to use it up within a month.

Notes

• Add whatever spices you want and feel free to experiment!

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