AuthoradminCategoryAsian Recipes, Sauces
1 medium onion (thinly sliced)
5 cloves cloves garlic (finely chopped)
10 g fresh ginger (finely chopped)
2 tbsp gochugaru (or red chilli flakes)
1 tsp chili flakes
1 tsp Sichuan peppercorns
½ tsp salt
100 ml vegetable oil (sunflower, canola or peanut)
👨🍳 Directions
1
1. Roast the Sichuan peppercorns: In a dry pan, heat the peppers for 1–2 minutes until fragrant. Crush them lightly.
2. Infuse the oil:
• In a small saucepan, add the oil and heat over medium heat.
• Add the onion, garlic and ginger. Cook slowly for 5–7 minutes until golden and crispy. Don’t burn them!
3. Prepare the bowl: Place the gochugaru, chili flakes, crushed Sichuan peppercorns, and salt in a heatproof bowl.
4. Pour the hot oil: Drizzle the oil over the spices in the bowl. If you like, you can keep the onions and garlic crispy in the oil.
5. Cool and store: Let the oil cool completely. Transfer to a clean jar. Store in the refrigerator for up to 3 weeks.
Ingredients
1 medium onion (thinly sliced)
5 cloves cloves garlic (finely chopped)
10 g fresh ginger (finely chopped)
2 tbsp gochugaru (or red chilli flakes)
1 tsp chili flakes
1 tsp Sichuan peppercorns
½ tsp salt
100 ml vegetable oil (sunflower, canola or peanut)
