# Chili Oil or Chili Crunch

A homemade chili oil with a blend of spices, fried garlic, and shallots.

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

## Ingredients

- 2 cups Neutral Oil
- 10 cloves Garlic
- 1 large Shallot
- 0.66 cup Gochugaru
- 0.66 cup Chili Flakes
- 2 in knob Ginger
- 2 tsp Shiitake Mushroom Powder
- 2 tbsp Sugar
- 2 tsp MSG
- 2 tbsp Rice Vinegar
- 2 tbsp Soy Sauce
- sesame seeds

## Instructions

1. Start with a whole head of garlic, roughly chopped.
2. Take a large shallot and thinly slice it.
3. In a separate bowl, combine gochugaru, chili flakes, shiitake mushroom powder, optional MSG, sugar, and some grated ginger.
4. In a small pot, add in your neutral oil, garlic, and shallots.
5. Slowly bring the heat up to 350 degrees Fahrenheit.
6. Once the garlic and shallot are nicely golden, carefully strain them from the oil.
7. Bring that oil back up to temperature.
8. Carefully pour the hot oil over your spices.
9. Add a little soy sauce and a little bit of rice vinegar.
10. Add sesame seeds.
11. Once it's cooled, add in the fried garlic and shallots.

## Equipment

- finger death trap (slicer)
- small pot
- bowl
- strainer

## Tips

- Do not heat the oil and then add the garlic and shallots at the beginning, slowly bring the heat up with them in the pot.
- You can keep it out of the fridge, but personally, keeping it in the fridge is recommended.

## Source

- Original video: https://www.youtube.com/shorts/9722BdyoWgY
- Recipe page: https://www.cliprecipe.com/recipe/e83a4f99-ee7b-40c3-9b38-9cd79dd0826f
- Extracted: 2026-04-08

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