4 capyboppylucius
this is a simplified recipe of what my colleague developed for the restaurant & can be scaled & used a base to adjust to your own taste !
1 cup oil (neutral)
1/2 bunch scallion (1 inch pieces)
1 inch ginger (peeled & cut in rough planks)
10 clove garlic (whole cloves slightly crushed)
1/4 cup chili flake (gochugaru/chinese chili mix/whatever you want!)
2 tsp salt
4 tsp sugar
1 tsp msg
1/4 tsp paprika
1 tbsp vinegar (rice/white/any)
2 tbsp sesame oil
2 tsp toasted sesame seed (optional)
1 tbsp/to taste crispy fried shallot/red onion (optional)
bring the oil up to 350f in a high walled pot, fry scallion, ginger, garlic separately in that order. removing each as it turns golden brown (set aside to either use in another dish or chop finely & add back to chili oil)
mix all other ingredients (chili flake to sesame oil + sesame seed or crispy shallot if desired) together in a heat proof bowl & set on a cloth or cork pad
bring the oil back up to 350f (should be shimmering & just starting to smoke)
slow stream the hot oil into the bowl while stirring to ensure that the chili doesnβt burn, continue until all oil is added and let sit until it comes to room temperature
taste & adjust seasoning as needed
let the flavours combine for at least 30 min before using
this should keep pretty indefinitely in the fridge as long as you have enough oil to cover the dry ingredients, but it will stain your plastic containers
enjoy !