Garlic Chili Crunch Oil
Condiment, Korean
Ingredients
1/4 cup red chili flakes
1 tablespoon Korean red chili (Gochugaru) - optional
2 tablespoons toasted sesame seeds
1 tablespoon minced ginger
2 teaspoons sugar
2 tablespoons soy sauce
1 1/2 cups grapeseed oil
4 shallots, thinly sliced
2 heads of garlic, thinly sliced
2 cinnamon sticks
2 bay leaves
6 star anise (optional)
Directions
In a bowl, mix together the red chili flakes, and soy sauce. Set aside.
In a saucepan over medium heat, combine the grapeseed oil, shallots, garlic, cinnamon sticks, bay leaves, and star anise.
Bring to a slow simmer and cook for 20-25 minutes, or until the garlic and shallots are golden brown.
Carefully strain the hot oil into the bowl with the chili mixture, stirring well to ensure even cooking of the chilis.
Allow the garlic and shallots to cool in the strainer, then add them back into the oil mixture. Stir well to combine.
Transfer the mixture to a clean jar and store at room temperature for up to 1 month.