Description
Spice up your dishes with this flavorful Miso Chili Oil recipe. Perfect for adding a kick to stir-fries, noodles, and more!
Ingredients
Units
Scale
Oil Blend:
- 1 cup neutral oil (such as grapeseed oil, sunflower oil or vegetable oil)
Spice Mix:
- 3 tablespoons gochugaru (Korean chili pepper flakes)
- 1 tablespoon red pepper flakes
- 2 tablespoons toasted sesame seeds
- 1 tablespoon garlic, chopped
Seasonings:
- 1 tablespoon soy sauce (or tamari sauce)
- 2 tablespoons white miso
- 2 tablespoons sesame oil
Instructions
- Heat the oil: In a small saucepan, heat the oil until it reaches 325F/170C.
- Prepare the spice mix: Place gochugaru and red pepper flakes in a heat-safe bowl, then pour the hot oil over them.
- Combine ingredients: Once the red pepper flakes stop sizzling, mix in sesame seeds and garlic. Allow the mixture to cool to room temperature.
- Add seasonings: Stir in soy sauce, white miso paste, and sesame oil.
- Store: Transfer the miso chili oil to a sealed container and refrigerate. Remember to mix before using.
Notes
- Oil temperature may vary based on the moisture content of chili flakes.
- This miso chili oil can be stored in the fridge for up to a couple of weeks.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80
- Sugar: 0g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
