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Miso Chili Oil

[heart_this] · Dec 9, 2021 · 1 Comment

Miso Chili Oil

A tasty chili oil with crispy chili flakes, miso paste and sesame seeds!

Chili crisp oils have been pretty popular these days and it’s super easy to make your own! The basic idea of chili crisp oil is that hot oil is poured over chili flakes which both extracts the chili heat into the oil and fries the chili flakes up so that they are nice and crispy. Other than the oil and chili pepper flakes you can add any kind of seasoning and flavours that you desire. This miso chili crisp is my favourite chili oil to make at home! It’s made with gochugaru, a Korean style of chili pepper flakes, and red pepper flakes that are fried in oil before adding sesame seeds and garlic. The oil is finished off with toasted sesame oil, which adds an amazing aroma, along with soy sauce and white miso paste, which add a saltiness and plenty of flavour! You can use this oil in the same ways that you can use any chili oil and I particularly like to sprinkle a teaspoon of it over my eggs for breakfast! Yum!

Miso Chili Oil

Miso Chili Oil

Miso Chili Oil

Miso Chili Oil

Miso Chili Oil
Miso Chili Oil

Miso Chili Oil

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 48

A tasty chili oil with crispy chili flakes, miso paste and sesame seeds!

ingredients
  • 1 cup neutral oil (such as grapeseed oil, sunflower oil or vegetable oil)
  • 3 tablespoons gochugaru (Korean chili pepper flakes)
  • 1 tablespoon red pepper flakes
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon garlic, chopped
  • 1 tablespoon soy sauce (or tamari sauce)
  • 2 tablespoons white miso
  • 2 tablespoons sesame oil
directions
  1. Heat the oil in a small saucepan until it reaches 325F/170C.
  2. Place the gochugaru and red pepper flakes in a heat safe bowl and pour the oil over it.
  3. When the red pepper flakes stop sizzling, mix in the sesame seeds and garlic.
  4. When the mixture cools down to room temperature, mix in the soy sauce, miso paste and sesame oil.
  5. Store in a sealed container in the fridge, mix before using.
Note: The temperature that the oil needs to be can be different depending on the moisture content of the chili pepper flakes. Test pouring some of the oil over some of the red pepper flakes and make sure that it sizzles without smelling burnt. If you do smell burning, let the oil cool a bit before pouring all of the oil over the pepper flakes.
Note: The miso chili oil will store in the fridge for a couple of weeks.
Nutrition Facts: Calories 24, Fat 3g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 28mg, Carbs 0.2g (Fiber 0.1g, Sugars 0), Protein 0.2g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Sichuan Chili Oil
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Reader Interactions

Comments

  1. Sabrina says

    December 13, 2021 at 11:53 pm

    great, thank you,always like the “from scratch” versions of sauces, dips and other stuff that I usually and lazily only buy from the store

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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