Loading...

Pour 500 ml of vegetable oil into a pan. Ensure the pan is large enough to accommodate the oil and other ingredients without overflowing.

Heat the oil over medium heat. The heat should not be too high to prevent burning the ingredients later.

Wait for the oil to heat up to a temperature of 180°F. Use a kitchen thermometer to accurately measure the temperature.

Once the oil reaches 180°F, add 3 tablespoons of minced garlic to the hot oil.

Fry the garlic in the oil, stirring occasionally, until it turns a light yellow color. Be careful not to burn it.

Add 3 tablespoons of crushed red pepper to the oil and mix thoroughly to combine.

Add 1 heaping tablespoon of Korean red pepper powder and mix again until well incorporated.

Add 1 teaspoon of salt and mix it into the chili oil.

Add hondashi as needed, shaking directly from the container, and mix well. Taste and adjust to your preference.

The chili oil is now done. Allow it to cool completely before transferring to an airtight container for storage.


Pour 500 ml of vegetable oil into a pan. Ensure the pan is large enough to accommodate the oil and other ingredients without overflowing.

Heat the oil over medium heat. The heat should not be too high to prevent burning the ingredients later.

Wait for the oil to heat up to a temperature of 180°F. Use a kitchen thermometer to accurately measure the temperature.

Once the oil reaches 180°F, add 3 tablespoons of minced garlic to the hot oil.

Fry the garlic in the oil, stirring occasionally, until it turns a light yellow color. Be careful not to burn it.

Add 3 tablespoons of crushed red pepper to the oil and mix thoroughly to combine.

Add 1 heaping tablespoon of Korean red pepper powder and mix again until well incorporated.

Add 1 teaspoon of salt and mix it into the chili oil.

Add hondashi as needed, shaking directly from the container, and mix well. Taste and adjust to your preference.

The chili oil is now done. Allow it to cool completely before transferring to an airtight container for storage.
