Aromatic chili oil with a crunch
A quick chili oil with aromatic flavors and a delightful crunch from chili, sesame, and peanuts. Perfect as a topping for noodles and rice dishes.
About 30 min
Vegetarian
Ingredients
- 0.5 dl gochugaru
- 3 dl neutral oil
- 1 tbsp toasted sesame seeds
- 1 bay leaf
- 2 tsp crushed garlic
- 1 cinnamon stick
- 2 tsp crushed ginger
- 0.5 tbsp soy sauce
- 1.5 tsp Sichuan pepper
- 0.5 tbsp five-spice powder
- 1 whole star anise
- 1.5 tbsp roasted peanuts
- 1 tsp sugar
- 0,5 dl gochugaru
- 3 dl neutral olja
- 1 msk sesamfrön rostade
- 1 st lagerblad
- 2 tsk vitlök krossad
- 1 st kanelstång
- 2 tsk ingefära krossad
- 0,5 msk soja
- 1,5 tsk sichuanpeppar
- 0,5 msk five spices
- 1 st stjärnanis hel
- 1,5 msk rostade jordnötter
- 1 tsk socker
Instructions
Cooking Mode
- Grind the Sichuan pepper and place it in a heatproof bowl. Add all the other ingredients except the peanuts and sugar.
- Heat the oil in a saucepan to about 180°C.
- Carefully pour the hot oil over the spice mixture. It will bubble a lot, so be careful.
- Chop the peanuts and add them to the oil along with the sugar. Let cool.
- Store the chili oil in a glass jar with a lid. It will keep well for several weeks.
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