- Heat oil in a heavy-bottomed pan with sliced shallots and garlic. Cook over medium-low heat until golden brown (about 10 minutes). Remove the shallots and garlic with a slotted spoon.
- Add star anise, bay leaves, peppercorns, coriander seeds, and a cinnamon stick to the oil. Simmer for 5-7 minutes.
- Combine chili powder, sesame seeds, and sliced green onions in a heatproof bowl. Carefully strain the hot oil into the bowl and mix well.
- Let cool completely, then mix in the fried shallots and garlic. Store in an airtight jar.
- Calories:2157 kcal25%
- Energy:9024 kJ22%
- Protein:6 g28%
- Carbohydrates:23 mg40%
- Sugar:3 mg8%
- Salt:17 g25%
- Fat:233 g20%
Last Updated on 4 months by Neha Deshmukh
Authentic Korean Chili Oil Recipe – Gochugaru & Sesame Seed Blend
Hey everyone! If you’re anything like me, you’re obsessed with adding a little kick to everything. And let me tell you, this Korean Chili Oil is a game-changer. I first stumbled upon it during a trip to Seoul, and I’ve been trying to recreate the magic ever since. It’s seriously addictive – a little goes a long way! This recipe is surprisingly easy, and the flavor is just…wow. Let’s get cooking!
Why You’ll Love This Recipe
This isn’t just any chili oil. It’s a fragrant, flavorful blend of spicy, savory, and slightly sweet. It’s perfect for drizzling over noodles, eggs, dumplings, or even just adding a spoonful to your soup. You’ll love how it elevates simple dishes into something truly special. Plus, making your own means you control the ingredients and the heat level – perfect for tailoring it to your taste.
Ingredients
Here’s what you’ll need to make about 2 cups of this liquid gold:
- 2 cups oil (vegetable, canola, or peanut oil work well)
- 3 tablespoons Korean Chili Powder (Gochugaru) – about 30-40g
- 12-13 garlic cloves, roughly chopped
- 3 shallots, sliced
- 2 green onions, chopped
- 1 star anise
- 3 bay leaves
- 1 tablespoon black peppercorn – about 15g
- 1.5 tablespoons coriander seeds – about 15g
- 1 cinnamon stick
- 2 tablespoons sesame seeds – about 15g
Ingredient Notes
Let’s talk ingredients! A few little things can make a big difference.
Korean Chili Powder (Gochugaru) – Types & Heat Levels
Gochugaru is the key ingredient. It’s a Korean chili powder made from sun-dried red chili peppers. There are different grinds – coarse, medium, and fine. I prefer medium for this recipe, as it gives a nice texture. Heat levels vary too, so start with 3 tablespoons and adjust to your liking. You can find it at most Asian grocery stores, or online.
Shallot vs. Onion – What’s the Difference?
Shallots have a milder, more delicate flavor than onions. They caramelize beautifully, adding a lovely sweetness to the oil. If you absolutely can’t find shallots, you can use a small yellow onion, but the flavor won’t be quite the same.
The Importance of Quality Sesame Seeds
Don’t skimp on the sesame seeds! They add a wonderful nutty aroma and flavor. Toasted sesame seeds are even better – just give them a quick toast in a dry pan before adding them to the oil.
Regional Variations in Korean Chili Oil
Interestingly, Korean chili oil isn’t a one-size-fits-all recipe! Different regions and families have their own variations. Some add dried mushrooms for umami, others include fermented soybean paste for extra depth. Feel free to experiment and make it your own!
Step-By-Step Instructions
Alright, let’s make some chili oil!
- First, pour the oil into a heavy-bottomed pan. Add the sliced shallots and chopped garlic.
- Cook over medium-low heat for about 10 minutes, stirring occasionally, until the shallots and garlic are golden brown and crispy. Patience is key here – you want them golden, not burnt!
- Using a slotted spoon, carefully remove the fried shallots and garlic from the oil and set them aside. We’ll add them back in later.
- Now, add the star anise, bay leaves, peppercorn, coriander seeds, and cinnamon stick to the hot oil. Let this simmer gently for 5-7 minutes. This is where the magic happens – the oil infuses with all those wonderful spices.
- While the oil is simmering, combine the Gochugaru, sesame seeds, and chopped green onions in a heatproof bowl.
- Carefully strain the hot oil over the chili powder mixture. It will sizzle! Stir well to combine.
- Once the mixture has cooled completely, stir in the fried shallots and garlic.
- Finally, transfer the chili oil to an airtight jar. And that’s it!
Expert Tips
A few little things to help you nail this recipe:
Achieving the Perfect Golden Color for Shallots & Garlic
Low and slow is the way to go. Keep the heat medium-low and stir frequently to prevent burning. You want a deep golden color, not a dark brown one.
Infusing the Oil for Maximum Flavor
Don’t rush the simmering step! Allowing the spices to infuse the oil for 5-7 minutes really brings out their flavors.
Proper Storage to Maintain Freshness
Store the chili oil in a cool, dark place. It will keep for several months, but the flavor is best within the first few weeks.
Variations
Want to switch things up? Here are a few ideas:
Vegan Korean Chili Oil
This recipe is already naturally vegan! Just double-check your oil to ensure it’s plant-based.
Spice Level Adjustments (Mild, Medium, Hot)
Adjust the amount of Gochugaru to control the heat. Start with 2 tablespoons for mild, 3 for medium, and 4+ for hot.
Sesame Oil Infusion – Adding Depth of Flavor
For an extra layer of flavor, add a tablespoon of sesame oil after straining the hot oil.
Festival Adaptations – Lunar New Year & Chuseok
My family always makes a big batch of this chili oil for Lunar New Year and Chuseok (Korean Thanksgiving). It’s a wonderful gift to give!
Serving Suggestions
Okay, now for the fun part – eating it! Here are a few of my favorite ways to use this chili oil:
- Drizzled over ramen or udon noodles
- Mixed with soy sauce and vinegar for dipping dumplings
- Added to fried rice for a spicy kick
- Swirled into soups and stews
- Spread on toast with avocado and a fried egg
Storage Instructions
Store in an airtight container in a cool, dark place for up to 3 months. The flavor will be best within the first month.
FAQs
Got questions? I’ve got answers!
What is Gochugaru and where can I find it?
Gochugaru is Korean chili powder. You can find it at most Asian grocery stores, or online retailers like Amazon.
Can I reuse the fried shallots and garlic from the oil?
Absolutely! They’re delicious sprinkled over noodles or rice. Just make sure they’re crispy and not burnt.
How long does homemade chili oil last?
Homemade chili oil will last for up to 3 months when stored properly in an airtight container in a cool, dark place.
What type of oil is best for making chili oil?
Vegetable, canola, or peanut oil are all good choices. They have neutral flavors that won’t overpower the spices.
Can I make this chili oil spicier?
Yes! Simply add more Gochugaru. You can also add a pinch of cayenne pepper for an extra kick.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
