Homemade Aromatic and Spicy Chili Oil (Rayu)
Easy Microwave Chili Oil Recipe: How to Make Rayu at Home
Elevate your dishes with this fragrant and spicy chili oil, made easily at home! While store-bought rayu is convenient, making it yourself with a microwave is surprisingly simple and quick. Infuse your cooking with the rich, deep spiciness of fresh, homemade chili oil.
Ingredients- 5 Tbsp chili powder (gochugaru)
- 1 cup cooking oil (200ml standard cup)
- 1 white part of green onion
- 2 cloves garlic
- 2g ginger (approx. 1/4 clove)
Cooking Instructions
Step 1
First, prepare the aromatics. Finely chop the white parts of the green onion. Thinly slice or julienne the garlic and ginger. Having these prepped will make the next steps much smoother.
Step 2
Select a microwave-safe container with some depth (a microwave-safe glass or ceramic container is recommended). Pour 1 standard cup (approx. 200ml) of cooking oil into the container.
Step 3
Add the chopped green onion, sliced garlic, and ginger to the oil. This step allows the aromatic flavors to infuse into the oil.
Step 4
Add 5 tablespoons of chili powder (gochugaru). You can adjust the amount to your preference, but it’s recommended to start with the recipe’s quantity for your first try.
Step 5
Gently stir with a spatula or chopsticks to ensure the chili powder is evenly dispersed in the oil and there are no clumps. You don’t need to stir vigorously.
Step 6
Place the container in the microwave and heat for approximately 3 minutes. The exact time may vary depending on your microwave’s power. Keep an eye on it to prevent the oil from boiling over. You can start with 2 minutes and check, then add more time if needed.
Step 7
Once heated, carefully remove the container from the microwave and let it cool slightly. It’s safer to strain it after it has cooled down a bit and is only warm to the touch. Line a fine-mesh sieve with cheesecloth or paper towels, then slowly pour the oil through to strain out the clear chili oil. Discard the solids, or keep a small amount if you prefer.
Step 8
Transfer the strained chili oil into a sterilized airtight container or glass bottle for storage. To sterilize, rinse the container with hot water and let it dry, or boil it for a few minutes to ensure hygiene and longevity.
Step 9
Your aromatic and deeply flavored homemade chili oil (Rayu) is ready! It’s a versatile ingredient that adds a delicious kick to Chinese dishes like fried rice and mapo tofu, as well as Korean stews like sundubu jjigae and yukgaejang. Enjoy using it in your favorite recipes!
