To make chilli oil, heat a neutral oil with aromatics such as garlic, ginger, and star anise until fragrant, then pour it slowly over coarse chilli flakes. The hot oil cooks the chilli flakes without burning them, drawing out colour and flavour. Let it cool, then strain out the whole aromatics if you want a clear oil, or leave the crispy bits in for texture.
Chilli oil keeps for weeks in the fridge and works as a finishing oil on almost anything. This guide covers the ratio, the method, and how long it keeps.
The basic ratio
| Ingredient | Amount |
|---|---|
| Neutral oil (sunflower or vegetable) | 250ml |
| Coarse chilli flakes (gochugaru or Chinese chilli flakes) | 4 tablespoons |
| Garlic cloves, sliced | 3 |
| Fresh ginger, sliced | A thumb-sized piece |
| Star anise | 1 |
| Salt | A pinch |
Method
- Put the chilli flakes and salt in a heatproof bowl.
- Heat the oil in a small pan with the garlic, ginger, and star anise until the garlic turns light gold. This takes around 8 to 10 minutes on a low heat.
- Remove the aromatics with a slotted spoon if you want a clean oil, or leave them in for a chunkier finish.
- Pour the hot oil slowly over the chilli flakes, stirring as you go. It should sizzle, not smoke.
- Leave to cool fully before transferring to a clean jar.
Why the oil temperature matters
Oil that is too hot burns the chilli flakes and turns the oil bitter. Oil that is too cool leaves the chilli flakes raw and pale, without much flavour. Aim for the oil to be gently smoking when the garlic is golden, then let it drop for a few seconds before pouring, so it hits the chilli flakes at a strong sizzle rather than a violent one.
How long chilli oil keeps
Stored in a clean, airtight jar in the fridge, homemade chilli oil keeps for around one month. Always use a dry spoon to serve it, since any water introduced into the jar shortens its shelf life.
FAQ
Can I make chilli oil with fresh chillies?
Dried chilli flakes work better, since fresh chillies hold water that can cause the oil to spoil faster and spit when heated.
Why did my chilli oil turn bitter?
This usually means the oil or aromatics were overheated. Keep the heat low and remove the pan as soon as the garlic turns golden, not brown.
Can I leave the garlic and ginger in the jar?
Yes, though the oil keeps for slightly less time with them left in, since they carry more moisture than dried chilli flakes alone.
What can I use chilli oil for?
Drizzle it over noodles, dumplings, eggs, or rice. It also works stirred into a dipping sauce with soy sauce and vinegar.
Put your chilli oil to use in our crispy chilli beef recipe, or drizzle it over quick kimchi noodles. New to the ingredient? See what is gochujang for a related Korean chilli product.
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- Coarse chilli flakes. Coarse Korean chilli flakes, well suited to chilli oil.
- Neutral cooking oil. A large bottle for chilli oil and everyday frying.
