Miso Chili Oil Recipe

Get ready to elevate every dish with a spoonful of pure flavor magic: Miso Chili Oil! This condiment combines the deep umami of miso paste with the tingly heat of chili flakes and the aromatic crunch of sesame and garlic, resulting in a bold, crave-worthy oil that you’ll want to drizzle on everything from noodles to eggs—or even just dip your dumplings.

Ingredients You’ll Need

This Miso Chili Oil skips complicated ingredients and sticks to flavor-packed basics—each one is carefully chosen to bring heat, umami, crunch, and fragrance. Together, they create a condiment that’s much more than the sum of its parts!

• Neutral oil (1 cup): Grapeseed, sunflower, or vegetable oil work best because they let all the other flavors shine and won’t overpower the miso or chili.
• Gochugaru (3 tablespoons): Korean chili pepper flakes are milder and fruitier than standard chili flakes, lending flavor and a gorgeous red hue.
• Red pepper flakes (1 tablespoon): These bring a familiar, spicy dimension and boost the heat to just the right level.
• Toasted sesame seeds (2 tablespoons): The secret to extra crunch and a nutty undertone—don’t skip them!
• Garlic, chopped (1 tablespoon): Adds savory warmth and complexity that infuses right into the oil.
• Soy sauce or tamari (1 tablespoon): A splash for savory depth (tamari keeps it gluten-free, if needed).
• White miso (2 tablespoons): The all-important ingredient for deep, lingering umami and a subtle sweetness.
• Sesame oil (2 tablespoons): Stirred in at the end, this fragrant oil brings everything together with its toasty, nutty aroma.

Variations

Miso Chili Oil is incredibly easy to personalize, so feel free to adapt it to your own spice tolerance, dietary needs, or pantry finds. Here are a few fun directions to experiment with—don’t be shy about making this recipe your own!

• Extra-Garlic Version: Add more chopped garlic for a pungent punch, or try frying thin slices until crisp for an even bigger garlic hit.
• Gluten-Free: Simply use tamari sauce instead of regular soy sauce to keep your Miso Chili Oil completely gluten-free.
• Different Chili Flakes: Try substituting Sichuan chili flakes or even smoked chili flakes for a different depth of flavor and aroma.
• Herb-Infused: Toss in a few sprigs of fresh thyme or green onions when heating the oil for a subtle herbal twist—just remember to remove them before bottling.

How to Make Miso Chili Oil

Step 1: Infuse the Hot Oil

Start by heating your neutral oil in a small saucepan until it reaches 325°F (170°C). This temperature is just hot enough to draw out all the essential flavors, but not so hot that the delicate spices will burn. A thermometer is super helpful here, but if you don’t have one, just look for shimmering oil and check if a pinch of chili flakes sizzles gently—no smoke or burning!

Step 2: Bloom the Chili Flakes

Add your gochugaru and red pepper flakes into a heatproof mixing bowl. Carefully pour the hot oil over them—the mixture will sizzle and bloom, instantly releasing layers of aroma and transforming the color into a fiery red. Wait for the sizzling to subside; that’s how you know the chilies have infused perfectly without burning.

Step 3: Add Crunch and Aroma

While the chili oil is still warm (not hot), stir in the toasted sesame seeds and chopped garlic. The residual heat will mellow out the garlic’s bite and bring a delightful crunch thanks to the sesame. The kitchen will smell amazing at this point—don’t worry, you’re almost done!

Step 4: Stir in Miso, Soy & Sesame Oil

Once the mixture has cooled to room temperature, whisk in the miso paste, soy sauce (or tamari), and sesame oil. Adding these at the end preserves the miso’s creamy umami and the vivid aroma of the sesame oil. Taste for seasoning and adjust if you want it saltier or tangier.

Step 5: Store It (If You Can Resist!)

Spoon your Miso Chili Oil into a clean, sealed jar and store it in the fridge. Mix well before using each time, as the solids will settle to the bottom. It keeps for up to two weeks—but good luck making it last that long!

How to Serve Miso Chili Oil

Garnishes

Miso Chili Oil is a beautiful topping all on its own, but try sprinkling a few extra toasted sesame seeds or a scattering of sliced scallions for color and crunch. If you’re serving it with noodles or rice bowls, a handful of chopped cilantro or a sprinkle of crushed peanuts can make things pop visually and taste-wise.

Side Dishes

This chili oil sparks joy on so many sides. Serve it with crispy tofu, steamed dumplings, roasted sweet potatoes, or as a drizzle over fried eggs. It’s also a total game-changer for simply steamed greens or stir-fried veggies—the extra punch of umami and spice complements just about anything.

Creative Ways to Present

Bring a vibrant jar of Miso Chili Oil to the table and let guests serve themselves, or swirl it onto bowls of ramen for a restaurant-level look. Gift small jars to friends or set up a “DIY chili oil” bar at your next gathering, with toppings and mix-ins for everyone to customize their own!

Make Ahead and Storage

Storing Leftovers

Once cooled, your Miso Chili Oil should be stored in a tightly sealed container in the fridge. The flavors will actually deepen and mellow as it sits—a win-win! Just give it a good stir before using, as some separation is totally normal.

Freezing

Freezing isn’t usually necessary (since one batch disappears quickly!), but if needed, portion the chili oil into ice cube trays and freeze solid, then transfer the cubes to a freezer bag. Thaw individual cubes in the fridge for easy use.

Reheating

You don’t need to reheat Miso Chili Oil for most uses—just bring it to room temperature if it thickens up in the fridge. If you prefer it warm (for noodles or drizzling over veggies), gently heat it in a small saucepan over very low heat, stirring well.

FAQs

Final Thoughts

Don’t be surprised if you find yourself pouring this Miso Chili Oil on everything in sight—once you taste that balance of heat, savory umami, and aroma, it’s bound to become your favorite homemade staple. Give it a try and see how a simple spoonful can completely transform whatever you’re cooking!

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