Kim Dae-seok's Amazing Restaurant Chili Oil

Name: Kim Dae-seok's Amazing Restaurant Chili Oil
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Vegetable oil 3 cups (600ml); Handful of green onion leaves; Half a small piece of ginger; Chili powder 1 cup

A versatile chili oil made by mixing chili powder with a richly infused oil simmered with green onions and ginger in a 3:1 ratio.

20 min Difficulty Easy Sauces & basics

Main ingredients

Green onionGingerChili powder

Ingredients needed 4 servings

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Green onion Ginger Chili powder

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Kim Dae-seok's Universal Green Onion Chili Oil

A frugal and delicious homemade chili oil enhanced with a subtle green onion aroma and spicy flavor, made by repurposing leftover cooking oil from fried cherry tomatoes.

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Vegetable oil 3 cups (600ml)

Handful of green onion leaves

Half a small piece of ginger

Chili powder 1 cup

Recipe

Pour 3 cups of vegetable oil into a pot and turn on the gas stove to heat it.
Once the oil is sufficiently hot, add 80g of green onion greens and half a small piece of finely chopped ginger.
Simmer over medium heat for about 4 minutes until the green onions and ginger turn golden brown, extracting their aroma.
Turn off the heat once they become dark brown, then remove all solids.
Let the aromatic oil cool down naturally for about 3 minutes.
Place 1 cup of chili powder into a stainless steel bowl, then slowly pour the cooled warm oil over it.
Stir well to mix the chili powder and oil thoroughly, then let it sit undisturbed for 1 hour until completely cooled.
Once fully cooled and the chili powder has settled, use a funnel to separate the clear oil from the solids, transferring each into glass bottles.

Sauté green onions and ginger in vegetable oil over medium heat for 4 minutes, then remove them.
Cool the oil for 3 minutes, then pour it over chili powder in a stainless steel bowl and mix well.
Let it cool completely for 1 hour, then separate the clear oil and solids into individual bottles for storage.

Cooking tips

Never pour boiling oil directly onto chili powder, as it will burn and turn black—always cool the oil for at least 3 minutes first.
Maintain a 3:1 ratio of oil to chili powder for the ideal consistency and vibrant color.
Use the separated oil for soft tofu stew or Chinese-style dishes; use the leftover chili solids in fish cake stir-fry, chicken stir-fry, or sundubu jjigae.
Store in an airtight container in the refrigerator to preserve freshness for over 6 months without spoilage.

Recommended for

Those looking to elevate the flavor of spicy soups and stir-fries such as soft tofu stew, sundubu jjigae, and stir-fried dishes.
Those who want to make good use of leftover green onion tops instead of discarding them.

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Kim Dae-seok's Amazing Restaurant Chili Oil

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Ingredients needed 🛒4 servings