Chef Baek’s Super Simple Chili Oil Recipe
Homemade Chili Oil: Easy and Flavorful Homemade Recipe
Chili oil is incredibly useful to have on hand for adding a kick to your dishes! I’ve run out of the chili oil I made using Chef Lee Yeon-bok’s recipe and was a bit disappointed. Today, I’m excited to try Chef Baek Jong-won’s super simple method. It’s incredibly easy and results in a versatile chili oil perfect for stir-fries, seasoned dishes, soups, and more!
Essential Ingredients- 100ml Cooking Oil (High smoke point oil recommended: Canola oil, grapeseed oil, soybean oil, etc.)
- 50ml Chili Powder (Coarse grind recommended)
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, pour 100ml of cooking oil into a pan and heat it over medium heat. **Pro Tip:** When making chili oil, it’s best to use cooking oil with a high smoke point. Oils like canola, grapeseed, or soybean oil (which reach 220-250°C or 430-480°F) are suitable. Avoid low smoke point oils like olive oil, as they can impart a bitter taste.
Step 2
While the oil is heating, prepare a clean glass or stainless steel bowl by adding 50ml of chili powder. Using a chili powder with a slightly coarser grind can prevent clumping and result in a clearer chili oil.
Step 3
Once the oil in the pan is hot enough, **turn off the heat!** This is a key step in Chef Baek’s recipe. Instead of adding the chili powder directly to the hot oil, carefully pour the heated oil into the bowl containing the chili powder after turning off the stove. This method prevents the chili powder from burning and becoming bitter.
Step 4
After pouring the hot oil over the chili powder, add 1 tablespoon of sesame oil. Then, gently stir with a spoon to ensure the chili powder and oil are well combined. It’s important to mix thoroughly so that the hot oil can sufficiently extract the spicy aroma and flavor from the chili powder.
Step 5
Allow the mixture to cool down. Once it has cooled slightly and the chili powder sediment has settled at the bottom, strain the chili oil through a fine-mesh sieve or cheesecloth for a clear result. Using clear chili oil makes your dishes look cleaner. If you prefer a more robust flavor, you can leave the chili powder in.
Step 6
See how simple it is? This is Chef Baek’s chili oil, made in no time! Homemade chili oil is best when fresh, so it’s recommended to make smaller batches and use them up quickly rather than making a large quantity at once. Now, elevate your cooking with this delicious homemade chili oil!
