Chili Oil

Chili Oil

Prep Time: 10 min

Cook Time: 20-30 min

Yield: 1 Cup

Note: This can be enjoyed on any dishes you would like additional heat! It can be refrigerated for up to 3 months and in a glass jar container on the counter for 1 month. In the refrigerator it may solidify the oil but you can let it sit on the counter at room temperature to bring back to smooth consistency.

Ingredients : 

  • 6 tbsp Red Chili Flakes or Gochugaru (Korean Chili Flakes)
  • 1 tbsp of White Sesame Seeds
  • 1 tsp of Sichuan Peppercorns, ground
  • Pinch of Chinese Five Spice Powder
  • 3 tbsp of garlic, minced
  • 1 tbsp of ginger, minced
  • 1 ½ cups of light olive oil or neutral oil like peanut, grapeseed or avocado oil

Preparation : 

- Add red chili flakes/gochugaru, sichuan peppercorns, five spice powder to a heat safe bowl.

- Add oil to a small pot, turn heat to medium low. Heat for about 5 minutes then turn it off. Add garlic and ginger to hot oil in pot. Be careful to avoid splatter!

 - Then carefully pour the hot oil into the heat safe bowl, slowly to coat the chili mixture.

- Let the oil cool as it sits at room temperature for 20-30 minutes. Then add sesame seeds.


Enjoy over the cauliflower scramble or gomasio crusted tofu!

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