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Chili oil

400 grams

neutral oil (I use sunflower oil)

2 grams


2 grams


8 grams

star anise

5 grams

coriander seeds

8 grams

cardamom seeds

10 grams

garlic cloves

20 grams

korean chili flakes

8 grams


10 grams

white wine vinegar

Pour the neutral oil in a saucepan, I use sunflower oil. Then also add the cloves, the cinnamon, the star anise, the coriander seeds, the cardamom seeds and the garlic cloves. Heat this up till the oil is 110 degrees Celsius and keep it at the temperature for 2 hours. Meanwhile mix the Korean chili flakes with the salt and while mixing also add the white wine vinegar. Then turn up the heat till the oil is 150 degrees Celsius and then pass it through a fine sieve on the bowl that’s filled with the chili flakes. Make sure the bowl is strong enough, otherwise use a metal one. Now transfer it into a preserving jar and then you can keep the oil in your fridge for many months.


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