Miso Chili Oil Recipe

If you’ve ever wanted a punchy condiment that absolutely transforms everything it touches, you’re going to fall in love with this Miso Chili Oil. It’s savory, spicy, and umami-packed—drizzle it on noodles, swirl into soup, or spoon it over rice and eggs. Honestly, this homemade jar is pure gold for any flavor lover!

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Ingredients You’ll Need

Here’s what you’ll need to make a truly luscious Miso Chili Oil. Every component is simple, yet totally essential—each one adds a flavor dimension or texture that makes this oil so irresistible!

• Neutral Oil (1 cup): Grapeseed, sunflower, or vegetable oil works well—these oils let all the flavors shine without overpowering.
• Gochugaru (3 tablespoons): These Korean chili flakes are vibrant, smoky, and provide that signature gorgeous deep red color.
• Red Pepper Flakes (1 tablespoon): Boost the heat and highlight the chili character—adjust to your desired spice level.
• Toasted Sesame Seeds (2 tablespoons): These add nutty crunch and extra aroma for a truly moreish finish.
• Garlic, chopped (1 tablespoon): Brings classic warmth and a flavorful punch that infuses the oil deliciously.
• Soy Sauce or Tamari (1 tablespoon): A splash of savory depth and saltiness—tamari keeps it gluten-free!
• White Miso (2 tablespoons): The heart of the sauce—provides sweet umami, creamy texture, and a gentle funk that’s absolutely addicting.
• Sesame Oil (2 tablespoons): Toasty, fragrant, and ties the whole chili oil together with nutty warmth.

Variations

Chili oil is endlessly flexible—feel free to put your stamp on this recipe! These tweaks make it easy to match your personal tastes, dietary needs, or whatever you already have in your pantry.

• Gluten-Free: Use tamari instead of soy sauce for the same umami punch with zero gluten.
• Mild & Sweet Version: Swap some gochugaru for smoked paprika, or use Aleppo pepper flakes for a gentler, slightly fruity kick.
• Add Citrus Zest: Stir in a little grated orange or lemon zest with the miso for bright, aromatic complexity.
• Extra Umami: Add a pinch of mushroom powder or a dash of fish sauce along with the miso for even deeper savoriness.

How to Make Miso Chili Oil

Step 1: Heat the Oil

In a small saucepan, gently heat your neutral oil to around 325°F (170°C). This temperature is hot enough to unleash aromas but not so hot that it scorches the spices. If you don’t have a thermometer, look for a slight shimmer and test by pouring a drop over a few flakes—they should softly sizzle, not smoke.

Step 2: Infuse the Chili Flakes

Place the gochugaru and red pepper flakes in a heatproof bowl. Slowly pour the hot oil over the chilies—they’ll bubble, bloom in color, and fill your kitchen with the most tantalizing aroma. Wait for the sizzling to fade (this keeps the chilies from burning).

Step 3: Add Aromatics and Cool

Once the flakes settle, stir in the toasted sesame seeds and chopped garlic while the oil is still warm. As it cools, the garlic mingles and everything becomes ultra fragrant and flavorful.

Step 4: Stir in Miso, Soy Sauce, and Sesame Oil

When the mixture has cooled to room temperature (so the miso doesn’t scorch), swirl in the miso paste, soy sauce (or tamari), and the sesame oil. This last addition brings the whole Miso Chili Oil together into a rich, creamy, deeply savory condiment you’ll want to slather on everything.

Step 5: Store

Transfer your finished Miso Chili Oil into a clean, airtight jar or container. It’ll keep in the fridge for a couple of weeks—just be sure to stir before serving, as some settling is totally normal!

How to Serve Miso Chili Oil

Garnishes

Garnish with a sprinkle of fresh scallions, toasted sesame seeds, or even a tiny pinch of extra gochugaru for that irresistible pop of color and heat. A squeeze of lime or a few sprigs of cilantro add brightness that really makes the flavors sing.

Side Dishes

This Miso Chili Oil is the ultimate finisher for so many dishes—drizzle over steamed rice, ramen noodles, or dumplings, and you’ll never look back. It works wonders on sautéed greens, cold soba, roasted vegetables, or even a humble grain bowl.

Creative Ways to Present

Spoon your Miso Chili Oil into a pretty glass jar for gifting, swirl artistically onto plates for dramatic flair, or set it out at the table as a “choose your own adventure” topping. For a brunch surprise, serve it alongside soft-boiled eggs or avocado toast for a spicy twist.

Make Ahead and Storage

Storing Leftovers

Store your homemade Miso Chili Oil in a clean, airtight container in the fridge. It keeps beautifully for up to two weeks—just make sure to use a clean spoon every time to keep it fresh and delicious!

Freezing

If you want to make a big batch, you can portion the chili oil into small freezer-safe jars or silicone ice cube trays and freeze for up to three months. Thaw in the fridge overnight for best flavor and texture.

Reheating

Miso Chili Oil is delicious straight from the fridge, but if you prefer it at room temp, let it sit out for a few minutes or give it a gentle stir to loosen the miso before serving. Avoid microwaving, as miso can lose its subtle flavors with high heat.

FAQs

Final Thoughts

This Miso Chili Oil really is a game-changer—once you have a jar in the fridge, you’ll find endless ways to use it. Whether you love it as a fiery condiment or a quiet background note, I can’t wait for you to taste just how magical it makes any meal. Give it a try and don’t be surprised if you start putting it on everything. Enjoy, spicy friend!

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