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Ken's Chili Oil v6

by
ken
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Ken's Chili Oil v6

by
ken
Instructions
COOKING STEPS

THE COLD START: Combine the oil, all minced fresh vegetables (garlic, onions, peppers), and all liquid seasonings (soy, mirin, vinegar, sugar, MSG) into a large, cold, heavy-bottomed pot or saucier.

THE DEHYDRATION PHASE: Place on medium-low heat. Stir every 10-15 minutes with a silicone spatula to prevent the fine mince from settling and scorching at the bottom.

THE TRANSITION: The mixture will bubble vigorously for 2-3 hours as water evaporates. Use a probe thermometer to track progress. The temperature will hover near 212F (100C) until the water is almost gone.

THE FINISH LINE: When the temperature reaches 214F-218F (101C-103C) and the bubbles become tiny and sharp, the garlic should be pale golden. Turn off the heat immediately to prevent burning the sugars in the soy sauce.

THE BLOOM: With the heat off, stir in the Gochugaru, Sesame seeds, and Mushroom powder. The residual heat of the oil will toast the spices and develop the deep red color.

FLASH COOL: Immediately pour the sofrito into shallow metal pans to stop the cooking process. Do not leave it in the hot pot.

STORAGE: For safety, this recipe must be stored cold. Keep a small jar in the fridge for up to 14 days. Freeze the remainder in small jars or ice cube trays for up to 6 months. Due to the high oil content, the paste remains scoopable even when frozen.
Ingredients
Fresh Aromatics & Liquids:
  • 1.5 Liters Grapeseed or neutral oil
  • 1 lb Garlic, minced (2mm-3mm)
  • 1 lb Shallots, minced
  • 1 lb Big green onions (leeks), minced
  • 30 Dried Thai chilies
  • 4 tbsp Soy sauce
  • 0.5 cup Mirin
  • 2 tbsp Chinkiang vinegar
  • 1 tbsp Sugar
  • 2 tbsp MSG or Dashi powder

Dry Bloom Ingredients:
  • 200g Gochugaru (Korean red pepper powder)
  • 75g White sesame seeds
  • 10g Mushroom powder
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Ingredients
Fresh Aromatics & Liquids:
  • 1.5 Liters Grapeseed or neutral oil
  • 1 lb Garlic, minced (2mm-3mm)
  • 1 lb Shallots, minced
  • 1 lb Big green onions (leeks), minced
  • 30 Dried Thai chilies
  • 4 tbsp Soy sauce
  • 0.5 cup Mirin
  • 2 tbsp Chinkiang vinegar
  • 1 tbsp Sugar
  • 2 tbsp MSG or Dashi powder

Dry Bloom Ingredients:
  • 200g Gochugaru (Korean red pepper powder)
  • 75g White sesame seeds
  • 10g Mushroom powder