Ken's Chili Oil v5
Prep30 min
Cook180 min
Servings200
Cook mode
Ken's Chili Oil v5
Instructions
1. Chop the green onion, spring onion whites, yellow onions, and garlic finely.
2. In a large saucepan, heat the grapeseed oil over medium heat.
3. Add the chopped green onion, spring onion whites, yellow onions, and garlic to the hot oil. Cook until fragrant and slightly browned, stirring occasionally.
4. Add the dried Thai chili peppers and Fresno chili peppers to the saucepan. Cook for an additional 5 minutes to infuse the oil with the chili flavor.
5. Stir in the soy sauce, sugar, mirin, white sesame, dashi, and mushroom powder (or MSG). Mix well to combine all the ingredients.
6. Sprinkle in the gochugaru (Korean red pepper powder) and continue cooking for another 5-10 minutes, stirring frequently.
7. Taste the chili oil and adjust the seasoning as needed. Add more dried Thai chili peppers for extra heat if desired.
8. Remove the saucepan from heat and let the chili oil cool to room temperature before transferring it to a clean jar for storage.
9. Enjoy your homemade Ken's Chili Oil v5 on your favorite dishes for an extra kick of flavor!
Notes
Diff from last time:
- 1/2 green onions
- 2-3x garlic
- 2x gochugaru: much better color
- msg -> dashi, didn't have msg
- great full body flavor and some sweetness
Tags
Ingredients
- - 300 green onion
- - 2 spring onions, whites only
- - 2 medium yellow onions
- - 600g garlic (this is at least 200 cloves)
- - 1.5L grapeseed oil
- - 30 dried thai chili peppers (add more for heat)
- - ~300g fresno chili pepper (was the only fresh available :c)
- - 2 tbsp soy sauce
- - 1 tbsp sugar
- - 0.5 cup mirin
- - 75g white sesame
- - 10g dashi
- - 5g mushroom powder (or sub with MSG)
- - 200g gochugaru (korean red pepper powder)