Chili Crisp Oil
Jun 2, 2022
How to Make
This chili oil is flavorful and easy to make! I use a lot of ingredients from my local Asian grocery store, but feel free to use my recommended substitutions if you can't find or don't have the specified ingredients.
Ingredients
Chili Flakes
I highly recommend using Korean chili pepper flakes (gochugaru) for this recipe, as they have an excellent flavor that pairs well with the other ingredients. I also use crushed chili peppers such as Sichuan or Thai chilis for more heat and flavor. You can use the "generic" crushed red chili flakes, however I am not a big fan of their flavor for this recipe.
Oil
You want to use a neutral cooking oil without a distinct flavor. Do not use olive oil or avocado oil as they will be overpowering.
When you fry the onion and garlic in the oil, it will flavor the oil slightly and maximize those onion and garlic flavors.
Remember to let the oil cool down 1-2 minutes before pouring it onto the chili flakes to prevent burning them. If you have a thermometer, temp the oil and pour it over the chili flakes once it reaches 225* F.
Crispy Add-ins
The fried garlic and onion are what make this recipe "crispy." Use a mandolin or knife to slice thin, uniform slices so that they cook evenly. The onion will take longer than the garlic to fry as it holds more moisture.
Fry them in oil on medium-high heat till lightly golden brown. The garlic took around 2 minutes and the onion around 7 minutes. Then strain them into a glass or bowl to easily separate the onion and garlic from the oil. Lay them out on a paper towel to cool.
They will continue to cook when strained, so remove them from the oil right before you think they are ready. The onion and garlic should look similar to the photos below when they are done and ready to be strained and cooled.
Flavor Add-ins
These are technically optional but add so much flavor! Gochujang is a Korean sweet and spicy soybean paste, and doenjang is a salty fermented soybean paste. Doenjang can be easily substituted for white miso. Gochujang is a little harder to substitute, but the sweetness aspect of it can be substituted for a pinch or two of sugar.
Chili Crisp Oil
Prep Time: 5 minutes
Cook Time: 10 minutes
Rest Time: 22 minutes
Total Time: 37 minutes
Ingredients:
- 1/4 C. Korean Red Chili Flakes (Gochugaru)*
- 1/8 C. Crushed Chili Flakes
- 3/4 C. Vegetable Oil
- 1/4 C. Garlic, thinly sliced
- 1/2 C. White onion, thinly sliced
- 1 T. Gochujang**
- 1 t. Doenjang***
- (opt.) Pinch of Salt
Instructions:
- In a jar, add the gochugaru and crushed chili flakes.
- In a pan, add your oil and heat on medium-high. The oil is to temperature when a wooden chopstick bubbles when inserted into the oil. Slowly add your garlic and cook till golden brown, mine took about 2 minutes. Drain the oil through a strainer and into a glass or bowl to easily separate the garlic from the oil. Spread the garlic over a paper towel to cool, and pour the strained oil back into the pan. Repeat the process for the onions, mine took about 7 minutes to fry.
- After you strain the oil a second time, let it sit 1-2 minutes. If you poor the oil onto the chili flakes immediately after it has been strained, the chili flakes will burn. After a minute or two, the oil should be around 225* Fahrenheit. Pour the oil on the chilis and give them a good stir.
- Let the chili oil cool on the counter for 10 minutes before mixing the gochujang and doenjang in it. Then wait another 10 minutes and add in the fried garlic and onion.
- Keep this chili oil in your fridge and feel free to top it on whatever you like. Hope you enjoy!
Notes:
*Substitute with chili powder or cayenne pepper (spice levels will vary). However, I highly recommend just using Korean red chili flakes (gochugaru).
**Substitute with a pinch or two of sugar, can also add a teaspoon more of gochugaru and doenjang/miso to get a similar flavor.
***Substitute with miso, preferably white, 1:1 ratio.