Chili Garlic Oil Recipe

🧂 Ingredients

• 1 cup oil
• 1 garlic head
• 3 star anise
• 2 bay leaves
• 1 cinnamon stick
• 8 cardamom pods
• ¼ cup gochugaru
• ¼ red pepper chili flakes
• 2 teaspoon salt
• 1 teaspoon white vinegar
• 1 teaspoon sugar

Instructions

• 1 Sterilize the Jar: Wash a glass jar with a lid in hot, soapy water. Rinse it
  well and dry it completely. You can also sterilize the jar by boiling it in
  water for 10 minutes. This step is important to prevent bacterial growth in your
  chili oil.
• 2 Prepare the Chilis: In the clean, dry jar, combine the red pepper chili flakes
  and gochugaru.
• 3 Infuse the Oil: Heat the oil in a saucepan over medium heat. Once hot (around
  300°F/150°C), carefully add the star anise, bay leaves, cinnamon stick, and
  cardamom pods. Let them sizzle and infuse the oil for about 2-3 minutes, but
  don't let them burn.
• 4 Strain the Spices: Using a slotted spoon, remove the spices from the oil and set
  them aside. Discard or use them for another recipe.
• 5 Brown the Garlic: Reduce the heat to low and add the sliced garlic to the oil.
  Gently cook the garlic for about 2-3 minutes, stirring occasionally, until it
  becomes lightly golden brown. Be careful not to burn the garlic as it will turn
  bitter.
• 6 Season and Combine: Turn off the heat and stir in the salt and sugar.
• 7 Pour and Infuse: Carefully pour the hot oil with garlic over the chili flakes in
  the jar. The hot oil will activate the chilies and infuse them with flavor.
• 8 Add Vinegar (Optional): Once the oil has cooled slightly (but is still warm),
  stir in the white vinegar, if using. Vinegar can add a touch of tanginess and
  help preserve the oil.
• 9 Cool and Store: Let the chili oil cool completely at room temperature before
  sealing the jar tightly. Store the chili oil in a cool, dark place like a
  pantry. It should keep for up to several months.

Nutrition Info