Throw Away Your Ramen Packets And Make This Instead

Ingredients

• 2 cups Avocado Oil (high smoke point, neutral flavor)
• 2 stalks Green Onions (trim root end, cut into large chunks)
• 2 inches Ginger (peeled, sliced into matchsticks then diced)
• 2 medium Shallots (peeled, halved then julienned)
• 4 cloves Garlic (peeled, sliced thin)
• 1/4 cup Chinese Red Chili Flakes (ground from whole dried chilies (see step 3))
• 1 tablespoon Toasted Sesame Seeds (lightly toasted)
• 1 teaspoon Salt
• 1/2 teaspoon White Pepper
• 1/2 teaspoon MSG (optional, enhances umami)
• 1 tablespoon Chinese Black Vinegar (helps preserve the oil)
• 1 teaspoon Soy Sauce (adds depth, optional)
• 1 piece Cinnamon Stick (whole, toasted)
• 1 teaspoon Sichuan Peppercorns (whole, toasted)
• 2 pieces Star Anise (whole, toasted)
• 4 whole Cloves (whole, toasted)

Instructions

1. Prepare Aromatics

   Trim the root ends off the green onions and cut into large chunks. Peel and slice the ginger into thin planks, then matchsticks and dice. Halve the shallots, remove root ends, and julienne. Peel the garlic cloves and slice thinly.

   Time: PT15M

2. Toast Whole Spices

   Place a dry skillet over low‑medium heat. Add the cinnamon stick, Sichuan peppercorns, star anise, and cloves. Toast, stirring constantly, until fragrant (about 5 minutes). Transfer to a small bowl to cool.

   Time: PT5M

3. Grind Dried Chilies

   Place the whole dried Chinese chilies in a spice grinder (or food processor) and pulse until you achieve a coarse‑to‑fine flake texture. Set aside.

   Time: PT5M

4. Assemble the Jar Base

   Into the clean Mason jar, add the freshly ground chili flakes, toasted sesame seeds, salt, white pepper, MSG (if using), and the toasted whole spices. Stir briefly, then add the chopped green onion pieces.

   Time: PT5M

5. Heat Oil to 325°F

   Pour 2 cups of avocado oil into the large pot. Heat over medium‑high until the thermometer reads 325°F (162°C).

   Time: PT5M

   Temperature: 325°F

6. Cook Shallots

   Add the julienned shallots to the hot oil. Fry, stirring occasionally, until they turn golden brown (about 7 minutes 30 seconds).

   Time: PT7M30S

   Temperature: 325°F

7. Strain Shallots into Jar

   Place the fine mesh strainer over a bowl, pour the oil‑shallot mixture through, catching the crisp shallots. Transfer the strained shallots into the Mason jar with the base ingredients.

   Time: PT2M

8. Reheat Oil to 300°F

   Return the pot with the remaining oil to the burner and heat to 300°F (149°C).

   Time: PT3M

   Temperature: 300°F

9. Cook Garlic

   Add the sliced garlic to the oil. Fry for about 3 minutes until lightly golden (do not let it turn dark).

   Time: PT3M

   Temperature: 300°F

10. Strain Garlic into Jar

    Using the strainer, pour the oil‑garlic mixture into the jar, adding the garlic pieces to the other aromatics.

    Time: PT2M

11. Reheat Oil to 300°F Again

    Heat the oil once more to 300°F.

    Time: PT2M

    Temperature: 300°F

12. Cook Ginger

    Add the diced ginger to the oil. Fry for 1 minute 30 seconds until just fragrant and lightly golden.

    Time: PT1M30S

    Temperature: 300°F

13. Strain Ginger into Jar

    Strain the ginger and oil into the Mason jar, joining the other ingredients.

    Time: PT2M

14. Finish the Oil

    Add the Chinese black vinegar and soy sauce to the jar. Stir vigorously until the mixture is well combined. Let the oil cool to room temperature, then seal the jar tightly.

    Time: PT5M

15. Quick 5‑Minute Version (Optional)

    For a fast version, smash 4 garlic cloves, mince them, and combine with 1/4 cup regular red pepper flakes, 1 tsp salt, 1/2 tsp black pepper, and 1 cup avocado oil heated to 350°F. Pour hot oil over the mixture, stir, and let sit for 5 minutes before using.

    Time: PT5M

    Temperature: 350°F

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

0g

Fat

14g

Fiber

0g

Ingredient Substitutions

• Instead of Avocado Oil: Peanut Oil, Canola Oil, Vegetable Oil
• Instead of Green Onions: Leeks, Shallots
• Instead of Ginger: Galangal
• Instead of Shallots: Red Onion
• Instead of Garlic: Garlic Powder (use less)
• Instead of Chinese Red Chili Flakes: Korean Gochugaru, American red pepper flakes
• Instead of Toasted Sesame Seeds: White Sesame Seeds
• Instead of Salt: Sea Salt
• Instead of White Pepper: Black Pepper
• Instead of MSG: Soy Sauce (extra)
• Instead of Chinese Black Vinegar: Rice Vinegar
• Instead of Soy Sauce: Tamari
• Instead of Cinnamon Stick: Ground Cinnamon (use less)
• Instead of Sichuan Peppercorns: Black Peppercorns
• Instead of Star Anise: Anise Seed (ground)
• Instead of Cloves: Ground Clove (use less)

Equipment Needed

• Large Pot
• Fine Mesh Strainer
• Ball Mason Jar (16 oz)
• Cutting Board
• Chef Knife
• Spice Grinder or Food Processor (optional)
• Instant-Read Thermometer
• Measuring Spoons

Critical Steps — Do Not Skip

• Toasting the whole spices without burning them.
• Maintaining precise oil temperatures (325°F then 300°F).
• Straining each aromatic into the jar to keep the oil clear.

Chef Tips from the Video

• Toast the spices in a dry pan before grinding to unlock deeper flavors.
• Use avocado oil for its neutral taste and high smoke point; it lets the spices shine.
• For extra crunch, reserve a small portion of the fried shallots and sprinkle on top when serving.

Troubleshooting

Storage

Refrigerator: Seal the jar and store in the refrigerator for up to 2 months.

Freezer: Not recommended; oil may become cloudy.

Room temperature: Can keep at room temperature for up to 1 week if sealed tightly and kept away from direct sunlight.

Make-Ahead Tips

• Toast the whole spices and grind the chilies a day ahead; store in an airtight container.
• Prepare and slice all aromatics in advance; keep them refrigerated until cooking.
• The finished oil improves in flavor after 24‑48 hours of resting.

Frequently Asked Questions