Serves 1
Directions
- 1Finely mince the scallions.
- 2Dice the jalapeños into tiny pieces. You can include seeds if you want it spicier.
- 3Pour the grapeseed oil into a pot and heat it on medium-high until it starts to smoke, which takes about 5 minutes.
- 4Finely dice the ginger.
- 5Grind the whole green Szechuan peppercorns in a mortar and pestle until they are coarse.
- 6Blitz the chile de árbol in a food processor until it is coarsely ground.
- 7Add the gochugaru to a stainless steel bowl.
- 8Add the coarsely ground chile de árbol to the bowl.
- 9Add the ground red Szechuan peppercorns to the bowl.
- 10Add the coarsely ground green Szechuan peppercorns to the bowl.
- 11Add the white sesame seeds to the bowl.
- 12Add the minced scallions to the bowl.
- 13Add the finely diced jalapeños to the bowl.
- 14Add the finely diced ginger to the bowl.
- 15Grate fresh garlic into the bowl.
- 16Add salt and sugar to the bowl with the other ingredients.
- 17Mix the ingredients in the bowl thoroughly.
- 18Carefully pour the smoking hot oil over the ingredients in the bowl using a ladle.
- 19Stir the chili oil to combine all ingredients.
- 20Give the chili oil a taste to ensure perfect seasoning.
Ingredients
- 1 cup gochugaru
- 3 tablespoons finely diced peeled ginger
- 3 tablespoons minced scallions
- 3 tablespoons coarsely ground chile de árbol
- 2 tablespoons finely diced jalapeños
- 2 tablespoons grated or pressed garlic
- 2 tablespoons white sesame seeds
- 2 teaspoons sugar
- 2 teaspoons red Szechuan peppercorns, ground
- 1 teaspoons green Szechuan peppercorns, coarsely ground
- 1 teaspoons kosher salt
- 2.5 cups grapeseed oil or any neutral oil
Equipment
knifecutting boardfood processorpotladlebowlmortar and pestlegraterspatula
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