Chili Crisp by aaron.alterman

Chili Crisp

aaron.alterman

Prep

15 min

Cook

5 min

1 pint

US

original

metric

Picture for Chili Crisp

1 pint

US

original

metric

Ingredients

2 Large Shallots

5 cloves Cloves Garlic

2 cup Cups Oil

1 cup Cup Gochugaru

2 tbsp Tbsp Chili Flake

1 tbsp Tbsp Szechuan Peppercorn

2 tbsp Tbsp Sesame Seeds

1 tbsp Tbsp Sesame Oil

1 tbsp Tbsp Soy Sauce

1 tsp Sugar

2 tsp Salt

1 tsp MSG (optional)

Directions

Step 1

Thinly slice the shallots and garlic and add them to a pot with the oil. Cook on a medium heat until the garlic and shallots are crispy and golden brown.

2 Large Shallots

5 cloves Cloves Garlic

2 cup Cups Oil

Step 2

In a separate, heat proof, bowl add the gochugaru, red chili flakes, and Szechuan peppercorns. Pour the hot oil over the chilis while straining off the garlic and shallots.

1 cup Cup Gochugaru

2 tbsp Tbsp Chili Flake

1 tbsp Tbsp Szechuan Peppercorn

Step 3

Once the chilis have stopped bubbling, add in everything else as well as the garlic and shallots. Mix together and keep in a mason jar.

2 tbsp Tbsp Sesame Seeds

1 tbsp Tbsp Sesame Oil

1 tbsp Tbsp Soy Sauce

2 tsp Salt

1 tsp Sugar

1 tsp MSG (optional)

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