Ingredients:

  • 1 1/2 cups (360 ml) Neutral Oil (Canola, Vegetable, or Peanut Oil)
  • 6 cloves Garlic, thinly sliced
  • 1 medium Shallot, thinly sliced
  • 1-inch piece Ginger, peeled and thinly sliced
  • 2 Green Onions, thinly sliced (white and green parts)
  • 2 whole Star Anise
  • 1 Cinnamon Stick (2-3 inches)
  • 1 Bay Leaf
  • 1/2 cup (approx. 40g) Korean Gochugaru (Korean Chili Flakes), coarsely ground
  • 1 tablespoon (approx. 7g) Sichuan Peppercorns, whole
  • 2 tablespoons Sesame Seeds, toasted
  • 1 teaspoon Brown Sugar, packed
  • 1/2 teaspoon Salt
  • 1/4 teaspoon MSG (optional)
  • 1 tablespoon Dried Shrimp Powder (optional)

Instructions:

  1. Slice all aromatics – garlic, shallot, ginger, green onions – and measure out spices. Toast sesame seeds in a dry pan.
  2. Combine neutral oil, garlic, shallot, ginger, green onions (white parts only), star anise, cinnamon stick, and bay leaf in a saucepan.
  3. Place saucepan over medium-low heat. Cook, stirring occasionally, until aromatics are golden brown and fragrant (about 15-20 minutes).
  4. Carefully remove solids from the oil using a slotted spoon or spider strainer. Discard or reserve for other use.
  5. Let the infused oil cool for a few minutes (about 2-3 minutes) – This prevents burning the chili flakes.
  6. Carefully stir in the gochugaru, Sichuan peppercorns, sesame seeds, green parts of the green onions, brown sugar, salt, and optional MSG/dried shrimp powder to the oil.
  7. Cook over very low heat for 3-5 minutes, stirring constantly, until the oil turns a vibrant red and the chili flakes are fragrant but not burnt. Watch closely and adjust heat if needed!
  8. Strain the oil through a fine-mesh sieve or cheesecloth-lined strainer into a clean jar or container. Reserve the chili crisp for topping!
  9. Let the Rayu cool completely before sealing and storing in an airtight container in a cool, dark place.