Ingredients:

200g of shallots, chopped finely(ish)
6 garlic cloves, chopped
200g of gochugaru
220g of Aleppo Chilli Flakes (Pul Biber)
150g of sesame seeds
3 tablespoons of Niki’s Korean Blend @steenbergsltd
2 tablespoons of sea salt
700ml of flavourless oil

👩🏻‍🍳 Method:

In a large and deep pan, add your oil to the pan. Once it starts to ripple, add your shallots.

Over a medium low heat, fry the shallots until they become translucent and soft. Add in your fresh garlic after 10 minutes and all your spices. Stir well.

Bring the heat down to a low flame and continue to cook the crispy chilli oil for another 10-15 minutes. The shallots will start to change colour and become like a chewy candy like state. Once this happens, turn the heat off and allow to cool fully before decanting to glass jars.

My crispy chilli oil will last for up to 3 months in the fridge. Enjoy!