Oleo de Pimenta da @carrilholuna

Ingredients

• 6 cloves Garlic (peeled)
• 0.5 medium Onion (half of a fresh onion, roughly 100 g, peeled and roughly chopped)
• 1 piece Cinnamon Stick (whole stick, broken in half for easy removal)
• 1 piece Star Anise (whole, for aromatic depth)
• 2 stalks Green Onion (chopped, white and green parts)
• 2 cups Vegetable Oil (neutral oil, cold at start)
• 0.66 cup Korean Chili Flakes (Gochugaru) (coarse flakes, about 2/3 cup)
• 2 tsp Ground Ginger (powdered ginger)
• 2 tbsp Granulated Sugar
• 2 tbsp MSG (Ajinomoto)
• 1 tsp Salt
• 1 tbsp Sesame Seeds (toasted if desired)
• 2 tbsp Rice Vinegar
• 3 tbsp Gochujang (Korean Chili Paste) (light version used in video)

Instructions

1. Prepare aromatics

   Peel and roughly crush the garlic cloves and half onion together until they form a coarse paste.

   Time: PT5M

2. Start infusing oil

   Place the garlic‑onion paste, cinnamon stick, star anise, and chopped green onion into a saucepan. Add 2 cups of cold vegetable oil.

   Time: PT2M

3. Heat gently

   Set the burner to the lowest possible heat and warm the oil slowly. Stir occasionally and watch for the garlic to turn light golden.

   Time: PT10M

   Temperature: low heat

4. Mix dry spices

   While the oil is heating, combine the Korean chili flakes, ground ginger, sugar, MSG, salt, and sesame seeds in a large bowl. Stir until evenly blended.

   Time: PT3M

5. Add wet seasonings

   To the bowl, add the rice vinegar and gochujang. Mix thoroughly so the paste is uniform.

   Time: PT2M

6. Strain aromatics

   When the garlic starts to brown (but before it blackens), remove the pan from heat. Pour the oil through a fine‑mesh strainer into a clean container, discarding the solid aromatics (you may keep a few lightly browned bits for extra flavor).

   Time: PT3M

7. Re‑heat oil

   Return the strained oil to the saucepan, increase the heat to medium, and let it come to a gentle simmer for about 1 minute.

   Time: PT2M

   Temperature: medium heat

8. Combine oil with spices

   Slowly pour the hot oil over the dry‑spice mixture, stirring constantly so the chili flakes and seasonings are fully coated.

   Time: PT2M

9. Finish with aromatics

   Stir the previously strained garlic‑onion pieces back into the oil‑spice blend. Mix until evenly distributed.

   Time: PT1M

10. Cool and store

    Allow the chili oil to cool to room temperature, then transfer it to a sterilized glass jar. Seal tightly and refrigerate.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Garlic: garlic paste
• Instead of Onion: shallots
• Instead of Cinnamon Stick: 1 tsp ground cinnamon (add later)
• Instead of Star Anise: none; omit if unavailable
• Instead of Green Onion: chives, scallions
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Korean Chili Flakes (Gochugaru): crushed red pepper flakes
• Instead of Ground Ginger: fresh ginger, finely grated (use 1 tsp)
• Instead of Granulated Sugar: honey (use less)
• Instead of MSG (Ajinomoto): extra salt, nutritional yeast
• Instead of Salt: sea salt
• Instead of Sesame Seeds: toasted pepitas
• Instead of Rice Vinegar: apple cider vinegar
• Instead of Gochujang (Korean Chili Paste): miso paste mixed with chili powder

Equipment Needed

• Saucepan
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Large Mixing Bowl
• Fine Mesh Strainer
• Wooden Spoon
• Glass Jar with Lid

Critical Steps — Do Not Skip

• Do not let the garlic and onion burn; low heat is essential.
• Strain the oil before it gets too hot to avoid bitter burnt bits.
• Pour the hot oil over the dry spices gradually to prevent splattering.

Chef Tips from the Video

• Use a neutral oil with a high smoke point (vegetable, canola, or grapeseed) for the cleanest flavor.
• Toast the star anise and cinnamon stick briefly before adding oil to unlock deeper aromatics.
• If you like extra umami, add a splash of soy sauce or a pinch of dried mushroom powder.

Troubleshooting

Storage

Refrigerator: Up to 3 months in a sealed glass jar.

Freezer: Not recommended; oil may become cloudy.

Room temperature: Can sit at room temperature for up to 1 week if kept in a dark place.

Make-Ahead Tips

• Prepare the dry spice mix in advance and store in an airtight container for up to 2 weeks.
• The chili oil improves in flavor after 24‑48 hours of resting.

Frequently Asked Questions