This year, chili oil has become my condiment of choice. I am tempted to use it in everything! If you’ve never had chili oil you may not understand what all the fuss is about, but am utterly fascinated with how something so simple can add so much depth to a dish. It really only takes a handful of ingredients and a few minutes to make, then you will have a jar that will last you months. Next time you make some noodles or a stir-fry, do yourself a favor and drizzle a little chili oil over the top, nothing will be the same after!
If you can find them, I love to use gochugaru, Korean red pepper flakes. They have a wonderful flavor and don’t come with the seeds which can sometimes be annoying to bite into.
Ingredients:
Directions:
Add the garlic, ginger, and oil to a pot and slowly bring up to medium low heat. Allow to toast all together for 2-3 minutes until the garlic begins to turn golden. Then add in the chili flakes, Chines 5 spice, and sugar. Reduce the heat a little, stir and allow to continue to toast for 3-5 minutes. Watch carefully because you wont want it to burn. Remove from heat and let cool completely. Store in a jar in the refrigerator for up to 6 months.
