Crispy Chili Oil

Crispy Chili Oil


Scallion Oil

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


  • 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


  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


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