Seonkyoung Longest Smoky All-Purpose Chili Oil
An all-purpose chili oil with deep smoky aroma and spicy flavor, made by infusing oil with lightly scorched chili powder and aromatic vegetables.
Ingredients needed 10 servings
Recipe
Cooking tips
- Dry-roasting Thai chili powder in a pan until it smokes creates the deep, smoky aroma characteristic of this chili oil.
- The finished chili oil, with the chili powder and seasonings fully submerged in oil, can be stored in an airtight container at room temperature for over 1 year.
- Adding 1–2 teaspoons to sundubu-jjigae, mapo tofu, stir-fried noodles, hot pot sauce, or dumpling dipping sauce greatly enhances the savory depth.
Recommended for
- Those who want to make an all-purpose chili oil that adds deep smoky and spicy flavor to dishes.
- Those who want to instantly boost the savory depth of sundubu-jjigae, mapo tofu, stir-fried noodles, etc.
- Those looking for a seasoning that can be made once, stored at room temperature for a long time, and used in many ways.
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