chili-oil

🥘 Ingredients

• sichuan peppercorns 2 tbsp
• star anise 4
• cloves 4
• cinnamon 1 stick
• black cardamom pods 4
• fennel seeds 2 tbsp
• bay leaves 5
• timut pepper 1 tsp
• dried orange peel 2 pieces
• peanut oil 3 ½ cups
• green onions 3
• garlic cloves 4
• red onion ½
• ginger 5 cm
• gochugaru 300 g
• sesame seeds 2 tbsp
• black vinegar 1 tbsp
• MSG 1 pinch
• salt 1 pinch

1. 1

   Toast dry spices, sichuan peppercorns , star anise , cloves , cinnamon , black cardamom pods , fennel seeds , bay leaves , timut pepper , and dried orange peel Add peanut oil to pan and heat to 150°C measured with a digital thermometer Add dry toasted spices Add roughly chopped green onions , chopped garlic cloves , chopped red onion , and chopped ginger to oil. Raise temperature to 177°C Turn heat off and let at least steep 20 minutes Strain oil and heat to 232°C Pour hot oil over a mixture of gochugaru , sesame seeds Add black vinegar , MSG , salt **Optional** Can top with some 150°C oil if not enough oil