Spicy Chili Oil

Makes: 1 glass jar 

Ingredients	Qty	Prep
Canola oil	4 cups
Star anise	5 pieces
Garlic	6 cloves	with skin
Coriander seeds	2 tbsp
Cinnamon stick	1 medium
Sichuan pepper	1/3 cup
Black cardamom	4 pieces
Chili flakes	1 cup	gochugaru
Salt	1.5 tsp
Black vinegar	1 tbsp
Sesame seeds	1 tbsp
Miso	1 tbsp	optional

Method:

• Mix all the spices - star anise to black cardamom - in 4 cups oil in a saucepan/pot
• Preheat the oven to 250F
• Transfer the saucepan to the oven and let the oil simmer for 2 hours. Keep an eye on garlic, if it starts to burn remove it and set aside
• Mix the gochugaru, salt, black vinegar, sesame seeds, and mix well in a large bowl (bowl should be twice as big as the amount of chili flakes)
• If making miso chili oil, transfer half the chili flakes to another bowl and add the miso, mix well
• Increase the oven temperature to 300F so the oil starts bubbling (can also finish this step on the stove)
• Pour over the chili flakes mix (half in each bowl if making the miso version) through a strainer so the spices can be removed easily
• Let cool completely then transfer to glass jar for storage