May 1st, 2010 by Jihye Chang
My good friend Hmingi wanted to know how to make the chili oil I mentioned in my previous posting “Jihye’s Spicy Sesame Noodles” (http://jihyechang.com/wisdom/2009/11/27/jihyes-spicy-sesame-peanut-noodle)
Szechuan style chili oil is made with hot peanut oil and dried chili seeds or flakes. However we make chili oil with dried chili powder (“Gochugaru,” 고추가루) and garlic in Korea. Korean style chili powder is very different from “chili powder” that you would use for chili soup, so make sure you get it from a Korean grocery store! I also like to add a bit of grated ginger and salt. There are a few different methods for making the chili oil, but my favorite method is photographed above.
Here’s what you need:
1 cup oil (Canola or Sunflower seed)
4 TB Korean chili powder or powdered chili (Gochugaru), 4 cloves garlic, minced/ 0.5 ts grated ginger/ a pinch of salt
And this is how you make:
1) Heat up the oil in a small sauce pan – hot enough, but not smoking hot. I usually heat it up until the surface of the oil gets a bit shimmery. If the oil’s too hot, it will burn the chili powder. If it’s not hot enough, it will not release much flavor from the other ingredients.
2) Line a big strainer (as in the picture) with a kitchen towel. In a small bowl, mix the chili powder, garlic, salt, and ginger carefully. You don’t have to mix it thoroughly. Put the chili powder mixture over the strainer.
3) Prepare a heat-proof bowl underneath the strainer.
4) Pour the hot oil evenly and slowly over the chili powder mixture. If the chili oil comes through the strainer too slowly, wait a little bit and then pour again.
5) Cool completely and store in a glass jar.
This oil is great for making the best Kimchi fried rice and other yummy Korean foods. I will post something about Kimchi and Kimchi-related recipes soon!