Chili Oil

• porcije: Yield: 12 oz
• aktivno vrijeme: 5

Sastojci

10 clove garlic, minced

3 green onion, chopped

¾ cup soy sauce

⅓ cup Chinese black vinegar

3 tbsp Chinese chili flakes

1 tbsp chili powder (gochugaru)

¾ cup neutral oil (vegetable, canola, peanut, grapeseed or avocado oil)

Upute

Finely chop the garlic and set it aside.

Chop green onions and set it aside.

Prepare the Chili Base: In a heatproof bowl, combine soy sauce, black vinegar, chili flakes, chili powder, minced garlic, and chopped green onions.

Mix with Hot Oil: In a small saucepan, add oil and heat over medium heat. Carefully pour the hot oil over the chili sauce mixture. Stir and mix until well combined. Taste and add more seasoning if desired.

Finely chop the garlic and green onion. Set them aside .

In a heatproof bowl, combine soy sauce, black vinegar, chili flakes, chili powder, minced garlic, and chopped green onions.

In a small saucepan, add oil and heat over medium heat. Oil should be ready when you start seeing small bubbles. You want the oil to be hot enough to infuse the chili flakes, but not too hot that burns the spices. Keep the oil around 225-250F to prevent burning. If you don't have a thermometer, you can test the heat by submerging a wooden chopstick in the oil. The oil is ready when then wooden chopstick starts to sizzle and creates small bubbles.

Carefully pour the hot oil over the chili sauce mixture. Stir and mix until well combined. Taste and add more seasoning if desired.

Serve immediately over dumplings, wontons, tofu, ramen, or other noodles.

STORING: Let the chili oil cool to room temperature. Once cooled, transfer the oil to an airtight container. Store in the refrigerator for up to 3 months. *See Note for Food Safety*