Homemade Chili Oil Recipe w/ Crunchy Garlic & Shallots
Homemade Chili Oil Recipe w/ Crunchy Garlic & Shallots! is a easy Korean recipe that serves 8. 120 calories per serving. Recipe by jasmineandtea on YouTube.
Prep: 10 min | Cook: 12 min | Total: 30 min
Cost: $1.66 total, $0.21 per serving
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
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
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
Add Garlic
Stir in the minced garlic and cook for about 2 minutes until fragrant, keeping the heat moderate.
Time: PT2M
Temperature: Medium heat
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
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
Dietary info: Vegan, Vegetarian, Gluten-Free (use gluten‑free soy sauce), Dairy-Free, Nut-Free
Allergens: Soy, Garlic, Onion
Ingredient Substitutions
- Instead of Vegetable Oil: Canola Oil, Peanut Oil, Sunflower Oil
- Instead of Shallots: Red Onion, Yellow Onion
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Soy Sauce: Tamari, Coconut Aminos
- Instead of Salt: Soy sauce (increase amount)
- Instead of Black Pepper Flakes: Crushed Red Pepper
- Instead of Korean Red Chili Flakes (Gochugaru): Crushed Red Pepper Flakes, Paprika (for color)
Equipment Needed
- Saucepan
- Wooden Spoon
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Glass Jar with Lid
- Stirring Bowl (optional) (optional)
Critical Steps — Do Not Skip
- Heat Oil
- Toast Shallots
- Add Seasonings
Chef Tips from the Video
- For extra depth, add a small piece of dried kombu while heating the oil and remove before adding shallots
- Toast the chili flakes separately for a smokier flavor before mixing with the oil
- Use a fine mesh sieve to strain out larger bits if you prefer a smoother oil
Troubleshooting
Oil turned dark brown or burnt.
Reduce the heat immediately and remove from stove; burnt oil will taste bitter. Next time, keep the temperature medium and watch the spices closely.
Shallots or garlic stuck to the bottom of the pan.
Add a splash more oil and de‑glaze with a little water or soy sauce, then stir to release the bits.
Flavors are weak after 24 hours.
Let the oil sit for another day or two; the spices continue to infuse. You can also gently warm the jar in a water bath for 5 minutes to release more aroma.
Storage
Refrigerator: Up to 2 months in a sealed glass jar
Freezer: Not recommended; oil may become cloudy
Room temperature: Up to 1 week if kept in a cool, dark pantry
Make-Ahead Tips
- Store the oil in a sterilized jar and let it mature for at least 24 hours
- Shake the jar before each use to redistribute settled flakes
- Refrigerate for longer freshness; the oil may solidify slightly when cold
Frequently Asked Questions
What is the cultural significance and history of homemade chili oil in Korean cuisine?
Chili oil, known as "gochujang‑y oil" when made with gochugaru, has long been used in Korean households to add heat and flavor to simple dishes. It reflects Korea’s love for fermented and spicy condiments and is a staple on the table alongside kimchi and ssamjang.
What are the traditional regional variations of Korean chili oil across the Korean peninsula?
In the southern regions, cooks often add toasted sesame oil for a nutty aroma, while in the north, a higher proportion of black pepper flakes is common. Some families also incorporate dried anchovies for umami depth.
How is homemade chili oil traditionally served in Korean meals?
It is typically served in a small dipping bowl alongside fresh vegetables, steamed rice, or as a finishing drizzle for bibimbap and noodle dishes, providing a quick burst of heat and flavor.
What occasions or celebrations is homemade chili oil associated with in Korean culture?
While not tied to a specific holiday, chili oil is prepared in large batches during the colder months to keep on hand for everyday meals and is often gifted in small jars during family gatherings.
What other Korean dishes pair well with this homemade chili oil?
It pairs beautifully with kimchi fried rice, cold noodle salads (naengmyeon), Korean pancakes (jeon), and as a spicy topping for grilled meats like bulgogi.
What makes this homemade chili oil special compared to store‑bought versions?
The fresh garlic, shallots, and authentic Korean gochugaru give it a brighter, more complex flavor, and you can control the heat level and salt content, unlike many commercial oils that contain preservatives.
What are the most common mistakes to avoid when making homemade chili oil?
Over‑cooking the spices can cause bitterness, burning the garlic or shallots will make the oil acrid, and using too high a heat can lead to splattering. Keep the temperature medium and stir constantly.
Why does this recipe use both black pepper flakes and Korean red chili flakes instead of only one type of pepper?
Combining black pepper flakes adds a subtle earthy heat, while Korean red chili flakes (gochugaru) provide the characteristic bright red color and a balanced, slightly sweet spice, creating a more layered flavor profile.
Can I make this homemade chili oil ahead of time and how should I store it?
Yes, let the oil sit in a sterilized glass jar for at least 24 hours to develop flavor. Store it in the refrigerator for up to two months; it may solidify when cold but will liquefy at room temperature.
What does the YouTube channel jasmineandtea specialize in?
The YouTube channel jasmineandtea focuses on simple, home‑cooked Asian-inspired recipes, pantry‑friendly condiments, and tea‑pairing ideas, often highlighting traditional techniques with modern twists.
How does the YouTube channel jasmineandtea's approach to Korean cooking differ from other Korean cooking channels?
jasmineandtea emphasizes quick, ingredient‑light dishes that use leftovers and everyday pantry items, whereas many Korean channels focus on more elaborate, traditional preparations. The channel also integrates tea culture into meal planning.
Last updated: September 2, 2026
