Step 1

***Method 1: Making Chili Oil in a Pot (Traditional Method)***

1. **Prepare Aromatics:** Roughly chop 1/2 green onion, 1/4 onion, and 6 whole garlic cloves. Place them in a pot. (Tip: Feel free to add or omit aromatics as you like. Using just green onions is fine, or add a small piece of ginger for deeper flavor.)
2. **Simmer in Oil:** Pour 2 cups of cooking oil into the pot. (Tip: You can use up to 3 cups of oil. Any cooking oil except olive oil will work.) Bring to a boil over high heat, then reduce to low heat and simmer for 6-7 minutes to infuse the oil with the flavors. Once the aromatics turn completely brown, turn off the heat. Strain out the solids using a sieve or tongs.

Step 2

3. **Add Chili Powder:** After turning off the heat, wait about 1 minute before adding 1 cup of chili powder. (Caution: Adding it too soon when the oil is very hot can burn the chili powder.) Stir well to combine. If the oil has cooled and isn’t bubbling when you add the chili powder, briefly turn the heat to low and let it bubble once, then immediately turn it off.
4. **Strain and Store:** Let the chili oil cool completely. Then, line a fine-mesh sieve with cheesecloth or paper towels and strain the oil. Pour the clear chili oil into a clean glass jar, seal it tightly, and store it in the refrigerator. (Tip: Don’t discard the strained solids! You can add them to dishes like soft tofu stew, spicy beef soup, or braised fish for extra flavor.

Step 3

***Method 2: Making Chili Oil in the Microwave (Quick Method)***

**Ingredients:** 1 Tbsp minced green onion, 1/2 Tbsp minced garlic, 7 Tbsp cooking oil, 2 Tbsp chili powder (Gochugaru). (All measurements are based on a standard Korean rice spoon, ‘bapsutgarak’. Minced green onion and garlic are optional.)

Step 4

1. **Mix and Microwave:** In a microwave-safe bowl, combine 1 Tbsp minced green onion, 1/2 Tbsp minced garlic, 7 Tbsp cooking oil, and 2 Tbsp chili powder. Mix them well. Microwave on high for 3 minutes. (Tip: Microwave wattages vary. This is based on a 700W microwave. If yours is more powerful, start with 2 minutes, stir, and then add more time as needed, watching carefully to prevent burning.)

Step 5

2. **Cool and Strain:** After microwaving for 3 minutes, stir once and let it cool completely. Strain the cooled chili oil through a fine-mesh sieve lined with cheesecloth or paper towels. Store the strained chili oil in a sealed glass jar in the refrigerator. (Tip: The leftover solids from this method can also be used in stews and braised dishes for added flavor.)