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Chili Infused Oil

Prep Time:

15 Minutes

Cook Time:

15 minutes


2-3 Servings

Oven Temp:



The best chili infused oil.
All the ingredients can be found in an asian store, we promise you it's worth it!


  • 1gr cloves (more or less 10 cloves)

  • 3 star anise

  • 2gr Sichuan peppercorns

  • 1 cinnamon stick

  • 1 gr cardamom pods (more or less 5 pods)

  • 3 bay leaves

  • 2 gr black peppercorns

  • 45gr Korean red pepper powder (gochugaru)

  • 4gr roasted sesame seeds

  • 20gr salt

  • 500ml neutral oil (avocado oil for exemple)

  • 4 garlic cloves

  • 3 spring onions

  • 1 small piece of ginger (2cm piece of ginger)


Step 1

Roast the cloves, star anise, Sichuan peppercorns, cinnamon stick, bay leaves, cardamom pods, black peppercorns for 2-3 minutes until they release all their aromas.

Step 2

In a heat proof glass jar add the Korean red pepper powder, sesame seeds, salt and the rosted spices. 

Step 3 

Roughly chop the ginger, garlic and spring onions and cook them in neutral oil on medium high heat until the oil bubbles and then let simmer on mediumlow heat for approx 15 min. 

Step 4

Drain your infused oil, add it to the jar and stir.

(You can always use the garlic, ginger and spring onions in your veggies or your rice. Don't waste!)


You can store this amazing chili oil in the fridge for several months.

Very good with veggies and rice.

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