Sort ingredients
emmapol81
QR Code
Listen
Pdf
Heat two tablespoons of the oil in a small saucepan over medium heat. Add the shallot, 2 garlic cloves, ginger, 1 fresh chilli, 2 star anise, 1 tablespoon Korean bell pepper flakes, 1 teaspoon chilli flakes and 2 teaspoons of the roughly crushed Szechuan peppercorns along with 1 teaspoon of salt. Cook, stirring, for five minutes until the shallot has softened and changed colour (it should start to look a bit see-through or translucent).
Add the gochujang paste along with the black and white sesame seeds. Cook, stirring for another 4 minutes.
Add the remaining oil and set over a very gentle, low heat and let simmer for 15 minutes. Keep an eye on it because you don’t want the oil to start bubbling too much. If it does, move it off the heat for a minute and then pop it back on. After 15 minutes, take the pot off the heat and leave to cool and infuse.
Once cool, transfer to sterilised glass jars and store at room temperature (will last for months like this). Once opened, store in the fridge and use within a month.