Cooked - Chile Crisp

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chile Crisp

3.0

1 cup (240 ml) Korean chile flakes (gochugaru) or Sichuan chile flakes

4 teaspoons Sichuan peppercorns, finely ground

½ cup (120 ml) sesame seeds

4 cups (950 ml) vegetable oil (including oils from shallots and garlic above)

3 (3-inch) cinnamon sticks

6 star anise pods

6 black cardamom pods, lightly crushed

1 (3-inch) piece ginger, peeled and thinly sliced

10 cloves garlic, lightly crushed

½ cup (120 ml) toasted sesame oil

¼ cup (60 ml) fried garlic

½ cup (120 ml) fried shallots

½ cup (120 ml) fermented black beans, chopped

2 teaspoons kosher salt

Place chile flakes, Sichuan peppercorns, and sesame seeds in large heatproof bowl.
Heat oil, cinnamon, star anise, cardamom, ginger, and garlic in large saucepan over medium heat until it reaches 375ºF (190ºC).
Pour oil through fine-meshed strainer slowly over chile mixture (be careful, mixture will foam initially). Discard solids in strainer.
Allow mixture to cool to room temperature, 1 to 2 hours.
Add sesame oil and stir to combine.
Strain through fine-meshed strainer set over bowl.
Transfer solids from strainer into second bowl.
Add fried garlic, fried shallots, black beans, and salt, along with enough chile oil to produce a loose, salsa-like consistency, about 1 cup (240 ml).
Transfer chile crisp to jar and refrigerate.
Transfer chile oil to jar and store at room temperature.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

CuisineAsian

Occasions📆EverydayGourmet Cooking

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 52 weeks ago

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