A variation, using gochugaru instead of dried thai chilies, since I don’t have a spice grinder.
Ingredients
- 1 1/2 c neutral oil
- 2 large shallot sliced
- 7 cloves of garlic thinly sliced
- 1 large knob of ginger sliced
- 3 T gochugaru separated into two even portions
- 2 T chili flakes
- 1 T Sesame Seeds
- 1/2 t szechuan peppercorns
- 1/4 c peanuts chopped C.) Peanuts, chopped
- 1/2 t Honey
- 1/2 t Msg
- Small pinch of salt
- 1/2 t fish sauce
- 1/2 t soy sauce
- 4 star anise
- 2 cinnamon sticks
Instructions
- Heat oil to 300F
- Fry sliced garlic for 90 seconds until about 80% and remove it from the oil and place on a sheet tray lined with a paper towel.
- Fry shallot for five to six minutes, move to paper towel with garlic. Once its cool, crush it in the paper towel a little bit.
- Heat oil back up to 325F and add ginger. Cook until ginger is golden brown, about 5-10 minutes and pour over half of gochugaru and let sit for 5 minutes and strain oil back into the pot.
- Reheat the oil, this time to 325F and pour over remaining gochugaru, chili flake, szechuan peppercorn and sesame seads. Infuse for 10 Minutes
- Once infused, stir in peanuts, salt, honey, msg, fried shallots, and fried garlic.
- Let cool, place in containers and refrigerate.