Clean Chili Oil That Does Not Burn
An all-purpose seasoned oil made by pouring heated cooking oil over gochugaru and straining it clear.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This chili oil is great to use across all kinds of stews and stir-fries. Moisten the gochugaru lightly with water so it will not easily burn when the hot oil touches it. You can make it cleanly at home with simple, everyday ingredients.
- Difficulty
- Easy
- Spiciness
- Spicy
- Keeps
- 30 days
Ingredients
- Gochugaru (Korean chili flakes)1 cup (paper cup)
- Cooking oil3 cups
- Water2 tbsp
- Green onion leaves
- Let it cool completely and store it in the refrigerator; it can be used for about a month.
Steps
I prepared 1 cup of gochugaru measured in a paper cup.
This is the cooking oil I use. You will need 3 cups.
A ratio of about 1:3 gochugaru to oil works well.
Rub the gochugaru with 2 tbsp of water. If the gochugaru is too dry, it can burn easily when it meets hot oil, so moisten it with water just enough to make it damp.
Add the oil to a pan and heat it. It is ready when you drop in a green onion leaf and the oil bubbles immediately around it, then the bubbling subsides. The temperature should not get so high that the green onion leaf cooks through or burns.
Pour the heated oil over the prepared gochugaru.
Stir well with a spoon and let it sit until the oil cools down.
Set up a funnel lined with a paper towel, then pour in the chili oil.
The gochugaru stays on the paper towel and only clear oil is strained through.
(If you have a coffee filter, use it to strain the oil. I used a paper towel for those who do not have one.)
Making chili oil is really simple, right?
Let it cool completely and keep it in the refrigerator to use.
It is so cheap to make at home, but buying it costs several times more.
Money aside, above all, when you make it yourself you can use clean ingredients and eat with peace of mind, right?
Even though it is hot, do not lose your appetite—enjoy delicious food.
Please, no more scraping without leaving a comment...
Author: Ppunwife http://blog.naver.com/ppunwife/140040800941
Ppunwife's tips
- If the gochugaru is too dry, it can easily burn when it meets hot oil, so moisten it with water just until damp.
- The temperature should not get so high that the green onion leaf cooks through or burns.
- If you have a coffee filter, use it to strain the oil.
FAQ
Why mix water into the gochugaru beforehand?
If dry gochugaru comes directly into contact with high-temperature oil, there is a risk of burning, so moistening it with a little water keeps it from burning.
How do you check the oil temperature?
The temperature is right when the oil immediately bubbles around a green onion leaf dropped into the pan and then the bubbles subside; take care not to overheat it so much that the green onion cooks through or burns.
Can I use something other than a paper towel to strain the oil?
If you have a coffee filter, you can use it instead of a paper towel to strain the oil clear.
How do you store the finished chili oil?
Let the oil cool completely, then store it in the refrigerator to use.
