Quick & Easy Microwave Chili Oil (Rayu) Recipe
Microwave Chili Oil, Homemade Rayu Recipe, Flavorful Chili-Infused Oil
Want to elevate your cooking? Tired of store-bought chili oil that lacks authentic flavor or is inconvenient to buy often? This recipe unlocks the secret to creating a rich, aromatic ‘Rayu’ style chili oil in just 10 minutes using only your microwave! No stovetop needed. Enjoy a clean, spicy flavor that will make you forget about commercial versions. Perfect for stir-fries and a wide range of Korean dishes, it adds a professional chef’s touch. Since it’s made without preservatives, it’s best to prepare small batches frequently for freshness. I’ve adapted a recipe from Chef Lee Yeon-bok, adding my own touch for an even easier and more delicious result. Try making this premium chili oil at home today!
Ingredients- 250ml Vegetable Oil (e.g., canola, grapeseed)
- 5 tablespoons Chili Flakes (generously packed)
- 1 tablespoon Minced Garlic
- 1/2 tablespoon Minced Ginger
- 1 stalk Green Onion (chopped)
- 1/4 Onion (sliced)
- 1 tablespoon Cheongju (rice wine, for aroma and flavor enhancement)
Cooking Instructions
Step 1
To enhance the luxurious flavor and aroma, I’ve added 1 tablespoon of Cheongju (Korean rice wine) to the ingredients. This helps to bring out the natural flavors of the ingredients and remove any unwanted odors, resulting in a deeper taste.
Step 2
First, prepare a tea bag or cheesecloth. Place the minced garlic, minced ginger, and chili flakes inside. Using a tea bag makes it very easy to strain the solids later.
Step 3
If you don’t have a tea bag, you can add all ingredients directly to a microwave-safe container and strain the oil later using a coffee filter or paper towels. In your microwave-safe container, add the tea bag with chili flakes, chopped green onions, and sliced onion.
Step 4
It’s crucial to use only vegetable-based oils. Oils like canola, grapeseed, or soybean oil are suitable. Avoid using sesame oil or olive oil, as their strong flavors can overpower the intended taste of the chili oil.
Step 5
Pour the 250ml of vegetable oil over the ingredients in the microwave-safe container. Microwave on high (700W) for 3 minutes. Carefully remove, stir well, let it rest for about 1 minute, then microwave again for another 3 minutes. If your microwave is 1000W, reduce the time to approximately 2 to 2 minutes 30 seconds per interval, checking periodically to prevent burning.
Step 6
Compare the color of the oil after the initial 3 minutes versus after the full 6 minutes (or adjusted time). You’ll notice the color deepens significantly from a lighter shade to a rich, vibrant red, indicating the infusion process is working beautifully.
Step 7
Your chili oil is now ready, made quickly and easily with the microwave! Having this homemade chili oil on hand will make your cooking more convenient and significantly enhance the flavor and aroma of your dishes.
Step 8
If you used a tea bag, carefully lift it out with tongs. To ensure a perfectly clear oil, free of any fine chili powder sediment, it’s recommended to strain the oil through a fine-mesh sieve. This extra step guarantees a pristine finished product.
Step 9
Isn’t the color beautiful? It looks so vibrant and appealing, almost like a delicious beverage. Its gorgeous hue promises a delightful culinary experience!
Step 10
Are you still buying store-bought chili oil? From now on, make it at home with ease! Just 10 minutes of your time will yield a delicious Rayu with deep flavors. Enjoy your homemade chili oil and happy cooking!
