Description
Spice up your dishes with this flavorful Miso Chili Oil recipe. Perfect for adding a kick to your favorite meals!
Ingredients
Neutral Oil:
1 cup
Gochugaru:
3 tablespoons
Red Pepper Flakes:
1 tablespoon
Toasted Sesame Seeds:
2 tablespoons
Garlic, chopped:
1 tablespoon
Soy Sauce:
1 tablespoon
White Miso:
2 tablespoons
Sesame Oil:
2 tablespoons
Instructions
- Heat the oil: Heat the oil in a small saucepan until it reaches 325F/170C.
- Mix ingredients: Place gochugaru and red pepper flakes in a heat-safe bowl. Pour the hot oil over them. Add sesame seeds and garlic once the pepper flakes stop sizzling.
- Combine: Once the mixture cools, add soy sauce, miso paste, and sesame oil. Mix well.
- Store: Transfer the oil mixture to a sealed container and refrigerate. Shake well before using.
Notes
- The oil temperature may vary based on the chili flakes’ moisture content. Perform a sizzle test to avoid burning.
- 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: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
