Serves 1
Directions
- 1Finely mince the scallions.
- 2Dice the jalapeños.
- 3Add grapeseed oil to a saucepan and cook over medium-high heat until it starts to smoke, about 5 minutes.
- 4Cut the ginger to about the same size as the jalapeño.
- 5Add green Szechuan peppercorns to the mortar and pestle and grind them coarsely.
- 6Blitz the chile de árbol in a food processor until they are a little bit more coarse.
- 7Add gochugaru chilis to a bowl.
- 8Add the chile de árbol to the bowl.
- 9Add red Szechuan peppercorns to the bowl.
- 10Add green Szechuan peppercorns to the bowl.
- 11Add sesame seeds to the bowl.
- 12Add scallions to the bowl.
- 13Add jalapeños to the bowl.
- 14Add ginger to the bowl.
- 15Grate fresh garlic into the bowl.
- 16Add salt and sugar to the bowl.
- 17Mix the ingredients in the bowl.
- 18Pour the smoking hot oil over the ingredients in the bowl and mix thoroughly.
Ingredients
- 1 cup Gochugaru
- 3 tablespoons Peeled ginger
- 3 tablespoons Minced scallions
- 3 tablespoons Chile de árbol
- 2 tablespoons Jalapeños
- 2 tablespoons Grated or pressed garlic
- 2 tablespoons White sesame seeds
- 2 teaspoons Sugar
- 2 teaspoons Red Szechuan peppercorns
- 1 teaspoon Green Szechuan peppercorns
- 1 teaspoon Kosher salt
- 2.5 cups Grapeseed oil or any neutral oil
Equipment
Cutting boardKnifeMortar and pestleFood processorSaucepanStainless steel bowlLadleSpatula
Tips
- If you want it a little bit spicier, you can opt into including the jalapeño seeds.
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