# CHILI CRUNCH OIL

This chili crunch oil is a high-integrity alternative to store-bought oils, offering clean heat, zero toxins, and a depth of flavor that is highly addictive.

- Cuisine: Korean
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- large, heat-proof glass bowl
- small saucepan
- metal spoon
- well-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.

## Source

- Original video: https://www.instagram.com/reel/DX9qAeosjxD/?igsh=MTlhdmlmYzd5OHN4eg==
- Recipe page: https://www.cliprecipe.com/recipe/68e6df0e-661a-489c-858c-fb7c24f21d8b
- Extracted: 2026-05-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt