CHILI CRUNCH OIL

Serves 1
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Directions

  1. 1In a large, heat-proof glass bowl, combine the chilli flakes, gochugaru, smoked paprika, cloves, bay leaf, sesame seeds, and flaky sea salt.
  2. 2Stir briefly to distribute the aromatics.
  3. 3In a small saucepan, heat your EVOO or avocado oil until it reaches approximately 180°C - 185°C.
  4. 4Carefully pour the hot oil over your dry spice mix.
  5. 5Give the mixture a gentle stir with a metal spoon to ensure every seed and flake is coated.
  6. 6Allow the oil to sit and infuse until it has cooled completely to room temperature.
  7. 7Remove the bay leaf and cloves before transferring your liquid gold into a well-sealed, sterilised glass jar.

Ingredients

  • 400 ml organic EVOO or avocado oil
  • 45 g organic chilli flakes
  • 20 g organic Gochugaru
  • 0.5 tsp organic smoked paprika
  • 2 organic cloves
  • 1 organic bay leaf
  • 100 g organic sesame seeds
  • 1 tbsp flaky sea salt

Equipment

large, heat-proof glass bowlsmall saucepanmetal spoonwell-sealed, sterilised glass jar

Tips

  • Heat the oil to approximately 180°C - 185°C to flash-fry aromatics without scorching the chili.
  • Allow the oil to sit and infuse until it has cooled completely to room temperature for best flavor.
  • Remove the bay leaf and cloves before transferring to a jar.