Why Jo’s chilli oil needs to be on every table.
It’s always important to have a secret weapon in your pantry. This chilli oil is just that for us here at the East Coast Kitchen.
This recipe came to us from one of our cooks, Jo Yang. Jo is a crazy talented lady who knows Korean flavours inside and out. Her mom used to make this oil and they would put it on everything.
Since having this oil in the pantry we use it constantly. We’ve been putting it on eggs, dumplings, bread, meat etc. It’s just one of those things that you should have on hand, as it goes with most dishes. Give it a try!
- 2 cups korean chilli flakes
- 10 cloves garlic
- 3 inches ginger chopped
- 3 star anise
- Salt to taste
- Sugar to taste
- 1 tbsp black pepper
- 1 tbsp szechwan pepper corns
- 1L canola oil
- In a large heavy bottomed pot, heat canola oil over high heat until it reaches 350-400 degrees.
- Place spices in a large deep pot, carefully and we mean carefully pour the hot oil into the pot. Make sure there is a large distance between the spices and the lip of the pot, the oil will bubble up and we don't need any house fires on our hands.
- Remove from heat and allow to cool. Store at room temp in a sealed container.
Korean chilli flakes are sweeter than most other chillies. This is a light flavourful oil that anybody can get down with.
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