Spicy Chili Oil

Makes: 1 glass jar 

Canola oil4 cups
Star anise5 pieces
Garlic6 cloveswith skin
Coriander seeds2 tbsp
Cinnamon stick1 medium
Sichuan pepper1/3 cup
Black cardamom4 pieces
Chili flakes1 cupgochugaru
Salt1.5 tsp
Black vinegar1 tbsp
Sesame seeds1 tbsp
Miso1 tbspoptional

  • 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