Super Simple Microwave Chili Oil
Make Chili Oil Easily at Home in Just 2 Minutes with Your Microwave!
Hello everyone! Power truly comes from good food. Chili oil is a staple not only in Chinese cuisine but also essential for Korean dishes like Yukgaejang and Sundubu Jjigae. When making chili oil on the stovetop, it’s easy to burn it if the heat isn’t controlled perfectly. However, using a microwave allows for a simple and safe way to create delicious chili oil without the risk of burning. Plus, you can make small batches frequently, which is incredibly convenient. Today, we’re sharing Chef Oh Se-deuk’s 2-minute microwave chili oil recipe – it’s incredibly easy!
Ingredients
- 1 cup (200ml) Canola Oil
- 2 Tbsp Chili Powder (Gochugaru)
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Scallion
Cooking Instructions
Step 1
Pour 1 cup of canola oil into a microwave-safe, heat-resistant container. Add 2 tablespoons of chili powder (gochugaru).
Step 2
Stir the chili powder well into the oil until it’s mostly incorporated. Then, add 1 tablespoon of minced garlic and 1 tablespoon of minced scallion, mixing them thoroughly. Incorporating these aromatics will enhance the flavor and help eliminate any gamey or unpleasant odors from your ingredients.
Step 3
The mixture will look something like this after all the ingredients are combined. It might appear slightly thick.
Step 4
Place the container in the microwave and heat for 1 minute initially. Then, continue heating in 30-second intervals, twice more, for a total of 2 minutes (1 minute, then 30 seconds, then another 30 seconds). It’s crucial to divide the heating time; microwaving for the full 2 minutes at once can cause the oil to boil over.
Step 5
This is the chili oil after being heated in the microwave for a total of 2 minutes, in divided intervals. Be very careful as it will be extremely hot, and it may continue to bubble even after removing it from the microwave.
Step 6
Let the hot chili oil sit undisturbed for 10 minutes. This resting period allows the flavors and color from the chili powder to infuse more deeply into the oil.
Step 7
After 10 minutes, you’ll notice that the color of the chili oil has become significantly deeper and more vibrant.
Step 8
Finally, line a sieve with a coffee filter and slowly pour the chili oil through it to strain. It strains quite efficiently and doesn’t take too long. Since we’re starting with only 1 cup of oil, the quantity is manageable.
