Ingredients
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For the Flavor Oil
- 2 oz ginger slices
- 12 cloves garlic, crushed
- 1 onion, peels on, cut into quarters
- 2 tbsp Sichuan peppercorns
- 1 bay leaf
- 3 cups neutral oil (I like to use avocado oil. You can also use vegetable, canola, grapeseed, or peanut oil)
- 1/2 cup chili flakes (I use Thai chili flakes for extra spicy, you can use regular red pepper flakes)
For the Chili Oil
- 3 tbsp neutral oil
- 1/2 large onion, chopped
- 3 tbsp soy sauce
- 3 tbsp toban djan, Chinese chili bean paste
- 1/2 cup chili flakes (I use Thai chili flakes for extra spicy, you can use regular red pepper flakes)
- 2 tbsp gochugaru, optional
- 2 tbsp fermented black beans, optional
- 2 tbsp sugar
- 1/2 tsp msg or mushroom powder
- A pinch of salt
Instructions
- Combine the ginger, garlic, onion, Sichuan peppercorns, bay leaf, and oil in a saucepan. Turn the heat to medium and let it simmer for 15 to 18 minutes or until all the veggies are brown.
- Meanwhile, toast red pepper flakes in a dry pan until it’s darkened and smokey, about 4 to 5 minutes. Add into the flavored oil and keep simmer until everything in the oil becomes dark brown, about 12 minutes.
- Heat a wok or a pot over high heat, add 3 tbsp neutral oil, and chopped onion. Stir fry onion until caramelized, about 4 minutes.
- Add the soy sauce around the edge of the wok to create a beautiful smokey flavor. Add the toban djan and stir fry the sauce and onion mixture for 1 minute.
- Reduce heat to low; add red pepper flakes, gochugaru, fermented black beans, sugar, msg, and salt. Pour the flavored oil through a strainer, only clear oil. Stir and cook for an additional 1 to 2 minutes, remove from heat and let it cool. Store in an air-tight jar. (I like to keep it in a mason jar because this recipe fits perfectly in a 32 oz mason jar.) Keep it in a pantry, no need to keep it in a fridge. It will last 3 to 4 months. But be careful that you keep the jar clean as you use them as they can go moldy. Enjoy!
- Cook Time: 37 mins
