easy chili oil

A tasty, easy to make chili oil, made with simple ingredients. How to make the most formidable chili oil you will enjoy using on all your Asian or spicy dishes. Quick and delicious.

Chili Oil

vegetable oil

ginger,

garlic, finelly chopped

chili flakes

cinnamon

star anise

salt and pepper

How to make chili oil

Add all your ingredients

Gently heat up the

Gently heat up the chili oil until the ingredients start to fry.

Fry for a few

Fry for a few minutes until the spices become aromatic. Remove from the heat and allow to cool completely.

When completely cool, remove

When completely cool, remove the cinnamon and star anise and transfer to an airtight container. Use when needed for spicy dishes.

How to make Chili Oil

I put a twist to my usual Chinese Ginger and Scallion sauce to make this Ginger and Scallion Chili Oil! It’s easy to prepare and perfect to store for your favourite noodles, dipping sauce, stir-fries, and more! It’s a very versatile sauce or condiment that you can use to level-up your dishes and give it an extra layer of flavour.

Easy Ginger, Scallion Chili Oil

g ginger

100 g chopped scallions (green onions, or spring onions (white parts included))

2-4 tbsp chili powder

Szechuan pepper (, ground (feel free to substitute with more chili powder))

tsp salt (plus more to taste if needed)

sesame seeds

tsp five spice powder (see notes)

neutral oil (I used vegetable)

Peel the ginger (I used a spoon) and finely grate it. Mix together the ginger with the chopped scallions/green onions/spring onions along with the chili powder, Szechuan pepper (if using), salt, sesame seeds, and Chinese 5 spice in a heat proof bowl.

Meanwhile, heat the neutral oil in a saucepan over medium heat until small bubbles start to appear and the oil is very hot. You can test the heat by adding a small piece of ginger or onion in the oil. If it immediately and rapidly sizzles, it’s good to go. Turn off the heat of the pan and then immediately pour in the oil in the ginger, scallion and chili mix.

Enjoy the sizzle and then mix everything well. Taste the sediments (ginger, scallion and chili) and feel free to season with more salt to taste, if needed. If you want more spice, you can add more chili powder.

To store: leave the mixture to completely cool before transferring to a jar with a lid. Seal tight and store in the refrigerator for up to 2 weeks or even longer. You can leave the bottle out at room temperature before using to allow the oil to come to room temperature.

Use for: your favourite noodles, dipping sauce, stir-fries, and more! You can use the oil for stir-frying or even scoop up some of the sediment (ginger, scallion and chili and use as a base for your stir-fries or other dishes.)

https://www.youtube.com/watch?v=NLsGZmnc51c

Full recipe here 👉🏼 https://thefoodietakesflight.com/easy-ginger-scallion-chili-oil

Easy Ginger & Scallion Chili Oil 🌶

This is is easily customisable and that’s what I love about mixed rice dishes such as this. I fused both Korean deopbap and bibimbap and made what I like to call a Kimchi Mayo Rice. I love dolsot bibimbap for its crispy bottoms so I had to make this rice and get the bottom crisp! A ttukbaegi works great to get those crispy bottoms too but of course you can use a dolsot or stone bowl if you have one.The Gochujang Mayo beautifully coats the rice and also adds this nice richness to the dish. This is like a bibimbap in a way that everything’s mixed together and you can pretty much add in whatever you like.The Gochujang Mayo beautifully coats the rice and also adds this nice richness to the dish. This is like a bibimbap in a way that everything’s mixed together and you can pretty much add in whatever you like.

Korean Deopbap-Inspired Kimchi Mayo Rice

tsp gochujang

tsp sesame oil

tbsp sesame oil

vegan ham

rice

vegan kimchi

1/2-1 tbsp soy sauce (or

Corn kernels

Mushrooms

Korean banchan (side dishes—really up to you!)

Sesame seeds

spring onions onions

sesame oil

seaweed

Prepare the gochujang mayo. Feel free to adjust to your taste and add more gochujang with you want more spice.

Preheat your ttukbaegi or pot of choice (you can use a skillet, cast iron pan, or even a non-stick pan) over medium heat. Once hot, add some oil and sauté the ham or vegan luncheon meat. Remove from the pot.

Add more sesame oil. The oil will help get that nice crispy bottoms!

Add in the cooked rice. Spread over the bottom of the pan. Leave for 3-4 minutes over medium to medium high heat to allow the rice to crisp. Add the ham, kimchi, and other topping soy choice.Add in the gochujang mayo, spring onions, sesame seeds, and season with soy sauce, to taste if desired.

Mix everything together and enjoy this with some roasted seaweed if desired.

Very nice and easy recipe! I had the rice and some fried tofu already in my fridge, it was just a matter of making the simple sauce and adding veg, corn, kimchi, green onions... Delicious!

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Chili Oil

Easy Ginger, Scallion Chili Oil

Korean Deopbap-Inspired Kimchi Mayo...

Top 3 easy chili oil recipes from across the web

The most viewed easy chili oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chili Oil

Easy Ginger, Scallion Chili Oil

Korean Deopbap-Inspired Kimchi Mayo...

The most viewed easy chili oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine