CHILE CRISP

Chile Crisp image

Provided by Food Network Kitchen

Time 1h20m

Number Of Ingredients 15

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1 1/2 cups vegetable oil
1/4 cup fermented black beans (see Cook's Note)
1 teaspoon Szechuan peppercorns
8 cardamom pods
5 pieces star anise
4 cinnamon sticks
One 4-inch piece fresh ginger, thinly sliced (unpeeled)
1/2 cup gochugaru (see Cook's Note)
2 tablespoons red pepper flakes
2 tablespoons Kashmiri red chile powder (see Cook's Note)
1 teaspoon sugar
1/2 teaspoon MSG powder (monosodium glutamate)
1/4 cup minced garlic
1/4 cup minced onion
Kosher salt

Steps:

Heat the oil, black beans, Szechuan peppercorns, cardamom pods, 4 star anise, 3 cinnamon sticks and all but 1 slice of ginger in a large saucepan over medium-low heat until the oil reaches 250 degrees F, about 10 minutes. Remove from the heat and let sit for 5 minutes to infuse.
Meanwhile, whisk together the gochugaru, red pepper flakes, Kashmiri red chile powder, sugar, MSG, garlic, onion remaining star anise, cinnamon sticks, ginger slice and 1 teaspoon salt in a medium heat-proof bowl.
Strain the spiced oil through a fine mesh sieve into the dry chile mixture and stir to combine. (Discard the oil-soaked whole spices.) Let sit at room temperature for at least 1 hour and up to 24 hours. The flavor will develop and intensify as it sits. Serve when completely cool.
Refrigerate in an airtight container for up to 1 month.