Mama's Homemade Chili Oil Recipe
Mama's Homemade Chili Oil Recipe
Ingredients
- 500 ml vegetable oil
- 3 tablespoons minced garlic
- 3 tablespoons crushed red pepper
- 1 heaping tablespoon Korean red pepper powder
- 1 teaspoon salt
- as needed hondashi
Instructions
- 1
Pour 500 ml of vegetable oil into a pan. Ensure the pan is large enough to accommodate the oil and other ingredients without overflowing.
⏱️ 1 min
- 2
Heat the oil over medium heat. The heat should not be too high to prevent burning the ingredients later.
⏱️ 3 min
- 3
Wait for the oil to heat up to a temperature of 180°F. Use a kitchen thermometer to accurately measure the temperature.
⏱️ 5 min•🌡️ 180
- 4
Once the oil reaches 180°F, add 3 tablespoons of minced garlic to the hot oil.
⏱️ 1 min
- 5
Fry the garlic in the oil, stirring occasionally, until it turns a light yellow color. Be careful not to burn it.
⏱️ 3 min
- 6
Add 3 tablespoons of crushed red pepper to the oil and mix thoroughly to combine.
⏱️ 1 min
- 7
Add 1 heaping tablespoon of Korean red pepper powder and mix again until well incorporated.
⏱️ 1 min
- 8
Add 1 teaspoon of salt and mix it into the chili oil.
⏱️ 1 min
- 9
Add hondashi as needed, shaking directly from the container, and mix well. Taste and adjust to your preference.
⏱️ 1 min
- 10
The chili oil is now done. Allow it to cool completely before transferring to an airtight container for storage.
Kitchen Tools
Nutrition Facts (per serving)
Mama's Homemade Chili Oil Recipe
- 500 ml vegetable oil
- 3 tablespoons minced garlic
- 3 tablespoons crushed red pepper
- 1 heaping tablespoon Korean red pepper powder
- 1 teaspoon salt
- as needed hondashi
Instructions
- 1
Pour 500 ml of vegetable oil into a pan. Ensure the pan is large enough to accommodate the oil and other ingredients without overflowing.
⏱️ 1 min - 2
Heat the oil over medium heat. The heat should not be too high to prevent burning the ingredients later.
⏱️ 3 min - 3
Wait for the oil to heat up to a temperature of 180°F. Use a kitchen thermometer to accurately measure the temperature.
⏱️ 5 min•🌡️ 180 - 4
Once the oil reaches 180°F, add 3 tablespoons of minced garlic to the hot oil.
⏱️ 1 min - 5
Fry the garlic in the oil, stirring occasionally, until it turns a light yellow color. Be careful not to burn it.
⏱️ 3 min - 6
Add 3 tablespoons of crushed red pepper to the oil and mix thoroughly to combine.
⏱️ 1 min - 7
Add 1 heaping tablespoon of Korean red pepper powder and mix again until well incorporated.
⏱️ 1 min - 8
Add 1 teaspoon of salt and mix it into the chili oil.
⏱️ 1 min - 9
Add hondashi as needed, shaking directly from the container, and mix well. Taste and adjust to your preference.
⏱️ 1 min - 10
The chili oil is now done. Allow it to cool completely before transferring to an airtight container for storage.