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
A tasty chili oil with crispy chili flakes, miso paste and sesame seeds!
- 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
- Heat the oil in a small saucepan until it reaches 325F/170C.
- Place the gochugaru and red pepper flakes in a heat safe bowl and pour the oil over it.
- When the red pepper flakes stop sizzling, mix in the sesame seeds and garlic.
- When the mixture cools down to room temperature, mix in the soy sauce, miso paste and sesame oil.
- Store in a sealed container in the fridge, mix before using.
Note: The miso chili oil will store in the fridge for a couple of weeks.