Homemade Chili Oil Recipe w/ Crunchy Garlic & Shallots!

Ingredients

• 1.5 cups Vegetable Oil (leftover frying oil or any neutral oil)
• 100 g Shallots (peeled and finely chopped (about 2‑3 medium))
• 20 g Garlic (minced (about 4‑5 cloves))
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 1 teaspoon Salt (kosher or sea salt)
• 0.5 cup Black Pepper Flakes (coarsely ground)
• 0.5 cup Korean Red Chili Flakes (Gochugaru) (medium heat, authentic Korean flavor)

Instructions

1. Heat Oil

   Pour 1.5 cups of oil into a saucepan and heat over medium heat until it begins to bubble gently.

   Time: PT3M

   Temperature: Medium heat

2. Toast Shallots

   Add the chopped shallots to the hot oil and sauté, stirring frequently, until they turn lightly golden, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Garlic

   Stir in the minced garlic and cook for about 2 minutes until fragrant, keeping the heat moderate.

   Time: PT2M

   Temperature: Medium heat

4. Add Seasonings

   Mix in 1 tablespoon soy sauce, 1 teaspoon salt, 0.5 cup black pepper flakes, and 0.5 cup Korean red chili flakes. Cook, stirring constantly, for another 2 minutes so the spices infuse the oil.

   Time: PT2M

   Temperature: Medium heat

5. Cool and Store

   Remove the pan from heat, let the chili oil cool slightly, then transfer it to a sterilized glass jar. Seal tightly and let the flavors develop for at least 24 hours before use.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

0g

Fat

14g

Fiber

0g