Add a kick to your dishes with Garlic Chili Crunch Oil! Infused with cinnamon, star anise, and crispy garlic, it’s a game-changer.

Directions:

In a bowl, mix together the red chili flakes, Gochugaru (if using), sesame seeds, ginger, sugar, and soy sauce. Set aside.
In a saucepan over medium heat, combine the grapeseed oil, shallots, garlic, cinnamon sticks, bay leaves, and star anise. Bring to a slow simmer and cook for 20-25 minutes, or until the garlic and shallots are golden brown.
Carefully strain the hot oil into the bowl with the chili mixture, stirring well to ensure even cooking of the chilis.
Allow the garlic and shallots to cool in the strainer, then add them back into the oil mixture. Stir well to combine.
Transfer the mixture to a clean jar and store at room temperature for up to 1 month.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: Information not provided | Servings: Makes 2 cups