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The BEST Chili Oil


  • Author: Seonkyoung Longest
  • Total Time: 10 minutes
  • Yield: 30 tbsp 1x

Ingredients

Scale

Instructions

  1. Toast sichuan pepper corn on a dry wok or pan for 45 seconds to 1 minute over medium heat. Grind with mortar and pestle or coffee/spice grinder to fine but still a little coarse powder. Set aside.
  2. Heat a wok over medium low to medium low heat, add 1/4 cup of oil and chopped shallot. Stir fry the shallot for 4 to 5 minutes or until they are golden brown. 
  3. Add soy sauce around edge of the wok, so it will give nice smokey flavor. Also add toban djan at this point. Stir fry the sauce and shallot mixture for 1 to 2 minutes. 
  4. Add remaining oil, red pepper flakes, sugar, salt, Chinese five spices, msg and sichuan pepper corn. Stir and cook for additional 1 to 2 minutes. Remove from heat and let it cool then store in an air tight container. Keep it in a room temperature is fine and it will last 15 days. Enjoy!

Notes

If you want more oil, you can add additional 1/2 cup more oil to this recipe.

  • Cook Time: 10 minutes