Korean Chili Oil Recipe

Makes 1 cup

prepPrepare a medium heatproof bowl or small stainless steel pot
1/2 cup / 120 g Korean chili flakes	Add chili flakes to bowl	Strain aromatics, discard; pour oil over chili flakes	Steep chili oil 15 min	Filter into sterilized jar, refrigerate
40 g / 1.4 oz garlic cloves, peeled, washed, thinly sliced	Heat aromatics in oil to 170°C / 340°F, 5–10 min
40 g / 1.4 oz ginger, peeled, washed, thinly sliced
70 g / 2.4 oz green onion, peeled, washed, thinly sliced
1.5 cups / 360 ml cooking oil (rice bran, canola, or grapeseed)

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