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PdfINGREDIENTS
20g (½ cup) dried porcini mushrooms, roughly chopped
1 shallot, roughly diced
4 garlic cloves, finely chopped
½ cup flaked almonds
½ cup toasted white sesame seeds
1 cinnamon stick
1-2 tbsp red chilli flakes
1 tbsp gochugaru
310ml (1¼ cups) neutral oil
1 tbsp soy sauce or tamari
2 tbsp roasted sesame oil
2-3 tsp sea salt flakes (to your taste)
Combine the chopped chillies and salt and leave to sit for 30 minutes while you prepare the other ingredients.
Heat 125ml (½ cup) of the oil, along with the garlic, in a small saucepan over low heat. Cook, stirring often, for 10-12 minutes, until the garlic is dehydrated and a light golden colour. You don't want the garlic to fry or turn golden, so watch it closely to ensure it doesn't burn. Add the salted chilli and cook for 5-7 minutes; again watch it closely to prevent burning.
Add the remaining 55ml of oil, the sesame oil, red chilli flakes and Sichuan peppercorns (if using) and stir. Finally, add the sugar and soy sauce or tamari and stir until well combined.
Transfer to a sterilised jar and allow to cool completely. Store in the fridge for up to 3 months.
Makes 1 cup