I am obsessed with good condiments, especially if prepared at home. This Chili Oil is flavor packed with gorgeous red hue, takes about 10 minutes to prepare, and it’s utterly delicious!
The first time I made Chili Oil was way back in 2013, and it was a good one with just 3 ingredients. Fresh Garlic Cloves, Red Chili Flakes and Oil.
You can definitely stick to that easy combination.
But then about a year back, I learned about the Korean chili powder and got quite hooked to it. This new version of Chili Oil is prepared using Korean Chili powder, few aromatic spices, shallots, garlic and green onion.
You will love it!
Chili oil comes handy when your palate doesn’t support your idea or when you want to kick up the taste bud a notch.
Ingredients I used in Chili Oil
- Sliced Shallots
- Sliced Garlic
- Chopped Green Onion
- Bay leaves
- Star Anise
- Coriander seeds
- Cinnamon Stick
- Sesame Seeds
- Korean Chili Powder – Gochugaru (You can use chili flakes too)
How to prepare
There are two different ways you can make this flavored oil.
You could add all the ingredients in a bowl and then pour hot oil on it, mix everything and let it infuse.
Second Step (This is what I follow)
- In a mixing bowl, add the Korean Chili Powder – Gochugaru (or chili flakes) along with sesame seeds and little amount of the chopped green onion
- In a heavy bottom pan, pour the oil along with all the spices, onion, garlic and little amount of chopped green onion too.
- Let it simmer in medium heat for 10 minutes. This will flavor the oil and the garlic will turn golden brown along with the shallots.
- Strain the flavored oil to the bowl where you kept the mix of sesame seeds, green onion and chili powder.
- Give a mix and once cooled down completely, store in an airtight jar.
I love the gorgeous red shade of the oil. It creates an impression and can undoubtedly be placed as a centerpiece on a dinning table.
Is the Oil Spicy?
If you are unaware of this flavored oil, you might think that so much chili flakes goes in it, and it must be super hot. It is NOT!
I cannot handle spicy food at all, and I use this oil in every dish I can think of. It is a flavor bomb with a very mild heat.
What Oil should be used?
I use vegetable oil or olive oil. But you can use sesame oil or soyabean oil too.
How to Store ?
Clean dry airtight glass jar. It’s good to keep it in the refrigerator unless you live in a very cold place.
I would microwave warm the oil just a little, before using it. Personally, I prefer it a little warm than straight out of the fridge cold.
Homemade condiments are fun to make and I know what I am adding to it, which definitely is a healthy choice. There are condiments that I still buy and depend on store bought versions. But infused oil is something I always prefer making at home.
Garlic Chili Oil
- 2 cups oil
- 1 cup Korean Chili Powder – Gochugaru You can use chili flakes too
- 4 cloves garlic thinly sliced
- 1 shallot thinly sliced
- 2 green onion chopped
- 2 star anise
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1/2 teaspoon coriander seeds
- 1 cinnamon stick
- 3 tablespoons sesame seeds
- In a bowl, add the chili flakes, sesame seeds and half of the chopped green onion
- In a heavy bottom saucepan, pour the oil along with the rest of the ingredients. Let the oil heat up at medium heat and let it simmer for 10 to 15 minutes. You don't want the garlic and shallots to burn. You want it to brown slowly, so the oil gets infused.
- Once done, strain the oil straight to the bowl where chili flakes, half of the chopped green onion and sesame seeds are kept. Give a mix and let it cool down before you store it in a clean airtight glass container.