Korean Chili Oil Recipe
Makes 1 cup
| prepPrepare a medium heatproof bowl or small stainless steel pot | ||||
| 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 garlic cloves, peeled, washed, thinly sliced | Heat aromatics in oil to 170°C / 340°F, 5–10 min | |||
| 40 g ginger, peeled, washed, thinly sliced | ||||
| 70 g green onion, peeled, washed, thinly sliced | ||||
| 360 ml cooking oil (rice bran, canola, or grapeseed) | ||||
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