Chili Oil

Ingredientes

Neutral Oil (2 cups)

Garlic (10 cloves)

Shallot (1 large)

Gochugru (⅔ cup)

Chili Flakes (⅔ cup)

Ginger (2in knob)

Shitake Mushroom Powder (2 tsp)

Sugar (2 tbsp)

MSG (2 tsp)

Rice Vinegar (2 tbsp)

Soy Sauce (2 tbsp)

Instrucciones

Roughly chop garlic.

Thinly slice shallot using mandolin or similar.

In a separate bowl, combine gochugaru, chili flakes, mushroom powder, MSG (if desired), sugar and grated ginger. Mix well.

In a small pot, add oil, garlic, and shallots. Slowly heat to 350°F.

DO NOT heat oil and then add garlic and shallots. The hot oil will bubble up and overflow causing a huge mess and possible injury.

Once garlic and shallots are nicely golden, strain oil and set garlic and shallots aside. Bring oil back up to temp of 350°F.

Once oil is up to temp, carefully pour it over spice mix. Make sure to use a container that can withstand rapid temperature changes!

Add soy sauce, rice wine vinegar, and sesame seeds. Mix well and allow to cool.

Once cooled, add garlic and shallots. Mix well and store in airtight container.

Notas

If you can't find dried mushroom powder, try to find dried mushrooms and then blend in blender to a fine powder.