Ingredients
Method
Set Up the Spice Bloom Bowl
- Just before cooking, combine chili flakes, smoked paprika, optional Sichuan pepper, cumin, flaky salt, and soy sauce in a heatproof bowl. Keep it beside the stove — timing matters once the oil is ready.
Start Garlic and Shallot in Cold Oil
- Place neutral oil in a small heavy saucepan and add sliced garlic and shallot to the cold oil. Heating them gradually ensures even dehydration and prevents burnt exteriors with soft centers.
Cook Until Lightly Golden
- Warm over medium heat, stirring occasionally. Listen for a steady sizzle and watch closely as the garlic shifts from pale to evenly golden, about 3–4 minutes. Remove from heat before it turns brown.
Let the Oil Cool Briefly
- Allow the hot oil to rest for about 30 seconds. This slight cooling prevents spices from scorching while still providing enough heat to extract aroma and color.
Bloom the Chili and Spices
- Pour about half the hot oil over the spice mixture. Stir quickly as the chilies sizzle and darken slightly. Add the remaining oil along with the crispy garlic and shallot.
Finish and Cool the Chili Oil
- Stir in toasted sesame oil and mix thoroughly. Let the chili oil cool completely before tasting and adjusting salt — the perceived heat intensifies as it rests.
Notes
The cold oil start for frying garlic is one of the most useful techniques in Chinese cooking. It applies to shallots, ginger, and other aromatics as well. The principle is consistent: starting in cold or cool fat allows moisture to evaporate gradually through the solid rather than creating a sudden steam explosion when wet food hits very hot fat, which unequally cooks the exterior while leaving the interior underdeveloped.
Korean gochugaru chili flakes are specified as the preferred option because they produce a uniquely beautiful deep red color, a medium heat level, and a slightly sweet, fruity chili flavor compared to standard red pepper flakes. Standard red pepper flakes work perfectly well but produce a sharper, more one-dimensional heat. Sichuan pepper is not related to black pepper — it is a berry from the prickly ash tree that produces a distinctive numbing, tingling sensation rather than heat.
The soy sauce addition serves two purposes: it adds umami depth that amplifies the garlic and chili's savory qualities, and its moisture content releases a burst of steam when the hot oil contacts it in the bloom bowl, which helps distribute the aromatic compounds throughout the oil more thoroughly.