The Best Chili Oil Recipe | Smoky, Sweet & Mildly Spicy

Learn how to make homemade chili oil using this easy recipe! This chili oil is super fragrant, smokey & not too spicy.
You can substitute Gochugaru for other chili powders that are spicier (eg. Red Thai Chili). Gochugaru has a sweetness & color that just cannot be beat! It's also not too spicy. Use any neutral oil you'd like. I used Avocado oil for its smooth buttery flavor.
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Recipe
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Ingredients
- 1 tbsp sesame seeds (toasted)
- 2 star anise
- 4 cloves
- 1/2 tsp Sichuan peppercorns
- 1 stick cinnamon
- 2 cardamom pods
- 1/2 tsp black peppercorn
- 1/2 tbsp coriander seeds
- 1 bay leaf
- 1/4 cup Gochugaru (Korean red chili powder)
- 1/2 tsp sesame oil
- 1 tsp kosher salt
- 1 cup avocado oil
- 1/2 tsp rice vinegar
- 2 green onions
- 1 small piece of ginger
- 2 garlic cloves
Method
1. Toast sesame seeds.
2. Toast star anise, cinnamon, sichuan peppercorns, cloves, cardamom pods, bay leaf, black peppercorn and coriander seeds.
3. Heat oil to 225°F/107°C.
4. Add garlic, ginger, green onions and toasted spices in.
5. Let them cook for 15 minutes.
6. In a jar, put gochugaru, sesame seeds, sesame oil and salt.
7. Strain the hot oil into jar (make sure your jar can handle the heat, else use a mixing bowl instead, then transfer to jar once cool).
8. Take 1 star anise, 1 bay leaf and the cinnamon stick and put that into the chili oil.
Recipe inspiration: Kenji Lopez-Alt, Will Yeung, Marion's Kitchen & Siman Nosrat
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Music
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Dismantle - Peter Sandbe
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