1/2 cup Korean chili flakes
40 g ginger, peeled, washed, and thinly sliced
70 g green onion, peeled, washed, and thinly sliced
1.5 cups cooking oil
Add the Korean chili flakes in a medium sized heat proof bowl or a small stainless steel pot.
Add in the ginger, green onion into a wide base saucepan or sauté pan. Pour the cooking oil and heat over medium high heat until the aromatics start turning light brown or until the oil temperature reaches about 110-120 C. Depending on your stove type, it will be between 5 to 10 mins to reach this point.
Turn the heat off.
Scoop out the aromatic vegetables using a slotted spoon or tongs and discard.
Pour the oil over the chili flakes in a few batches. It will make small sizzling bubbles initially then die down as it cools.
Stir around the chili flakes and oil to mix them well. Steep the chili flakes for 15-30 mins and allow it to bring out the flavor and colour.
Filter the oil using a funnel and filter paper and transfer the chili oil into a sterilized glass jar.
To store, refrigerate the jar. Try to use the oil within 2 months.
To use, give the oil a stir before using and always use a clean spoon to scoop it out.