Crispy Chili Oil

Ingredients

Scallion Oil

• 1-1/4 Cup / 300g Scallion Oil
• 2 Bunches / 150g Scallion ends

Seasonings

• 1 Cup / 110g Fried Garlic
• 1/3 Cup / 40g Gochugaru (coarse chili flakes)
• 1-1/2 Tbs / 25g Gochujang (fermented chili paste)
• 1 Tbs / 20g Granulated Sugar
• 1 Tbs / 17g Soy Sauce
• 1 Tbs / 17g Sesame Oil
• 1 Tbs / 10g Sesame Seeds
• 1/2 Tbs / 7g Salt
• 1 Tsp / 3g Sichuan Peppercorn
• 1/2 Tsp / 2g Black Pepper

Directions

1. Combine Oil and Scallion ends in a pot over medium/low heat for about 45 minutes. Were trying to steep the scallions in the oil to give it a bit of flavor. NOT fry them although they will be a little crispy on the edges when done.
2. In a metal bowl combine all seasonings 
3. After about 45 minutes the oil should be nice and ready. Strain the oil through a strainer into the metal bowl containing spices.
4. Mix well and don't forget that its still rippin ass hot.
5. Once that shit cools down a bit, transfer to Tupperware and store for up to a month in dry storage area
6. Enjoy and tag us @Eatsteakchips and let us know what you think