OMG I have to try this one, girlfriend!! I have made literally dozens of your recipes and my family always loves them!! When I make you garlic chili oil I have to use an entire bottle of grapeseed oil, because I make so much, my family brings their own jars so they can have some lol. I’ve been hospitalized for 25 days and now bedridden for a month so I haven’t been able to cook and it’s driving me crazy! Hopefully I’ll get better soon because I need to make this chili oil!! I’m going through chili oil withdrawal!! 😭😭 🌶 =❤️
I just made this for the second time in 2 weeks. The first time I used Vietnamese peppercorns, used red onion instead of shallots, chili sauce instead of chili bean sauce, and I had no msg. The reason I made more so soon is because it was so freaking delicious that I ran out. And I made a double batch! Tonight I used all of the proper ingredients and initial tasting is wonderful. I’m looking forward to the oil blending in the jars. Tonight I made a TRIPLE batch 😀
Just made this chili oil, such a game changer!! Smells amazing and taste soooooooo good with literally everything. I made a triple batch because I absolutely love chili oil!
I made this, and am starting to put it on everything - scallion pancakes, eggs, it adds terrific flavor. I can't imagine living without this in my pantry.
THIS IS TRULY THE BEST CHILI OIL I HAVE EVER MADE!!!!! I just made it and it is MAGNIFICENT. I only added 1 tsp of Sichuan peppercorns and added an additional 1/2 C of Avocado oil, 'cuz I use a lot of chili oil. **UPDATE** I added the rest of the Sichuan Peppercorns and it was seriously better. It wasn't quite hot enough for me and with that addition, the burn on my tongue was fantastic.
Made this for my vegan daughter and she's hooked!! I've already made a large 2nd batch of the chili oil. The only 2 things I didn't have were the Sichuan pepper and the chili bean paste. But those didn't take away from the tastiness and the aroma of the chili oil🌶️🌿🌶️🤍
I just finished making this sauce... It's so yummy!!!! I was initially skeptical because I hold my chili oils to high standards but this one is so flavorful! Thank you Seonkyoung😋
Made your chili oil, and you are right. Once you have had this recipe the others just don’t quite compare. Now I actually crave this level of flavor from my chili oil. It is amazing!
Just made this last week in a half batch and I'm already making another batch! So freaking good. I put this on everythinggg. I could only find ground szechuan pepper so I used that instead grinding my own. I also left out the five spice. It turned out soooo good.
Wow! This chili oil checks all the boxes. It's spicy, sweet, salty and very tasty. I didn't have the Chinese bean paste so I used my Korean bean paste instead. This is a keeper recipe. Thank you!
Made it! Smells and tastes sooo GOOD!! The only thing is I had to substitute shallots with 1/2 a small white onion and I added half a head of garlic. Still excellent recipe!!
@@vaminser It's in Chinese. I just paused the video when she was showing the jar and took a screenshot of it and used that for comparison when I went to my local Asian market. It is a pretty popular brand. I've seen it at 3 Asian markets. So hopefully it will easy for you to find. Sorry I cant be more helpful.
Seonkyoung, I love this recipe! I make it every two weeks or so since my husband manages to eat it all. The house smells delightful for a couple hours, too! Gifting a batch to my dad this weekend :) Thank you for sharing!
@@pattycustodio4995 hey! This chili oil is delicious as is without the garlic. We always pull it out when eating dumplings, dimsum, or other Asian food. I've tried it with garlic before but found that it didn't really add to the recipe. Hope this helps
I am addicted to your gorgeous chili oil....I've made lots of batches already...I store it in jars in the fridge. It's gets nicer after chilling....I use it on everything and now my friends are making it. ....it goes lovely with your egg fried rice,also one of my new faves.....thank you....love from Ireland. ....
This is the first time i tried your recipe and i am looking for a really good chili oil and i must say, this is really the best chili oil i made. Thank you for the recipe. I used half of the spicy thai chili and half of the korean chili pepper to make the red colour. Next time i will make much more of the recipe😍😋😋🌶️
I love your channel so much! Thank you for all you do and teach! Our family eats so much of the vegetarian options from your channel! Our girls learn SO MUCH from you. Thank you!!! God bless you.
Thank you so much for sharing this recipe! I've been searching for the perfect chili oil for ages. I just made a batch and just like you said, it's the best!
I haven't tried your recipe yet but right now I am so obsessed with chili oils I have been looking at all recipes and I found about five amazing ones yours is like one of them and at the top of the list and I love the way you how you were so precise with your makings thank you so much can't wait to try it 👍
I gotta say, this stuff it nuts. I am a person who does not eat any chili oil of any kind. This recipe looked intriguing so I decided to bite the bullet and give it a try. As I was cooking it up and realized this makes ~1.5 cups worth and only lasts a week or two, I said to myself "who on earth eats this much chili oil in in such a short amount of time!?". Well let me tell you... freaking game changer. I have no joke made this 4 times now in the past month and have yet to waste ANY of it. So delicious. Most recently been putting it on a pretzel bagel with cream cheese. Oh the 10 minute ramen is legit too! My GF makes a no meat version of it like 3 times a week now. There are TONS of recipes on RU-vid that are very lackluster... this is not one of them.
I just made this chili oil this afternoon, and it is fantastic! I used Wang brand chili flakes, and it came out incredibly yummy. Thank you Seonkyoung Longest - fantastic. I will try your easy tan tan ramen soon.
I adapted my chilly oil from your recipe as well as Marion and Mikey. When I used the hot oil tempering method, like most do, I did not have much control over the cooking and the chilly flakes wouldn't cook through, resulting in a much spicy oil but bad for my tummy. So I poured it back in the wok and cooked it through as per my eyes and it turned out milder but more flavorful. I just add smashed garlic cloves and whole spices like black cardamom, bay leaf, cinnamon and star anise in cold oil and simmer for 15 minutes. Then remove the solids and add in finely chopped onion. When the onion is border line brown, I add in the chilly flakes and cook for a few minutes on medium flame. The go in with lots of toasted sesame seeds, sugar, soy sauce, ground Sichuan pepper and finally, MSG. This has become my go to technic for making chilly oil. A large jar barely lasts a month in my house, even though I hide it use sparingly xD
Looks so good!!! And also, I finally found the video where you introduced Hanyeol. I love that at the end of the videos you all say your names and eat happily together. Continue doing that please! 💖❤
Had to improvise. Didn't have chili bean paste so I subbed with half Korean pepper paste and half Korean bean paste. Also didn't have shallots so I went with half a yellow onion and added 3 cloves garlic. Also, no MSG at home so I skipped that. So far taste great. Need to try tomorrow after it rests. My first go at chili oil and am very happy with the results. Thanks!
Thank you so much, Seongkyoung Longest for sharing your beautiful and tasty recipes and I love to watch it. All your recipes always match to my palate. Please continue to make positive videos as you've been and always introducing and teaching more of how to make asian food 🖤 we proud of you!
I am always so excited when I see anyone making chili oil, but by far this video is the best. Super happy and excited, I'm going to make this. I can't live without chili oil.
I've made this using Miso paste instead of bean sauce and a half tablespoon each of black pepper corns and coriander seeds instead of the Szechuan peppercorns and left out the MSG and it is wonderful! I'll be making it regularly. Thanks for the recipe!
I just started to watch your channel and I absolutely love it. You sit in front of the camera and go through each step with the audience, which helps a lot. Your personality is just wonderful. Thank you for being you and making amazing food! :)
I’m always looking for a great chili oil to make at home. So of course I made this…..and the family loved it. I then tried to make a different recipe and the family said, “this dosen’t taste as good as the last one”….so I made this recipe again. They loved it. I tried to trick them one last time and try another new recipe. They knew immediately and told me to stop looking for other recipes. They said, “nothing can beat this one from Seonkyoung Longest”. So, long story short, you’ve found the “holy grail” of chili oils. Its simply “the best”!!! No need to look any further. ❤❤❤
I made your chili oil and it was amazing. I put that stuff on and in everything. I didn't know how fast I would go through it but getting ready to make my next batch. Probably a double batch. Thank you.👌👌❤❤
I was laughing throughout the video at your entertaining commentary 😂 you’re an awesome person that brings laughter to one else; wish you all the best ❤️🙏🏻
Try this one also, made of fresh red chili's and it has lots of garlic sauteed in butter and tomato paste, just add a bit of sugar and salt to taste❤ ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gcH6ZtccMlw.html
Gotta say. I just made this and you are right! This IS the BEST chile oil I have ever had. I won't even entertain the idea of trying any other. This will be the one for me. I did add some diced garlic to the recipe, but it changes nothing! AMAZING!!
This is an excellent recipe. My family loves it with everything! We had good steak...perfectly cooked rib steak...wondered how it would be dipped in this chilli oil...AMAZING! Took it up to the next level. Love your channel. Thank You for the inspiration. 👍
thank you and hope you had a great time on your travel . but may i ask you can you do a sichwan numbing oil with slight heat ... is this possible as i remember a noodle dish that gave me a numb lips and a head that made my head sweet but not my body if this makes any idea to you .. cheers
I make my own chili oil. I put the msg in it. Make exact sameway. I have to have garlic in mine though. Gotta have it. Am a hubby and I are garlic freaks.
How long do you guys keep it in the fridge with the garlic? Or how do you keep this long term? Do you just keep making it fresh? I've been scouring chili oil videos looking for an answer. I want to be safe but I gotta have the garlic....
bluestarrbeauty I blend the garlic up in a food processor to little chunks then fry them in the oil til golden brown, turn off the heat put the pan off the stove then add chilli flakes and hot chilli powder and stir. I have had my chilli oil for as long as 4 weeks in the fridge with no problem
This recipe isn't the traditional way of making chili oil, BUT because of the extra ingredients it does taste REALLY REALLY GOOD. I prefer this over any traditional recipe.
Seonkyoung, thank you for this amazing recipe! I just made it and my parrot, Hermes, and I cannot stop eating the noodles we put this chili oil on; he loves spicy!
Hi! Do you think it’s better than store bought chili oil like Lao gan ma?? I really wanna make but I’m not sure if it’s more worth it to buy a store bought chili oil hahaha
I bought Lao Gan ma a few times with different taste. But for me it is not the best chili oil. I am very skeptical about chili oil, but this one is really the best chili oil i ever tried. It is really worth to try and from now on, i will just make this chili oil.
This is soooooooo good! I will have this on my shelf forever. I've already gone through a whole batch in 5 days and will make more today. Thanks so much! I'm obsessed.
Glad i landed on this video.... I have to find sichuan peppers and I definitely will try making this. I have tasted sichuan recently and i LOVE the "mara" feeling
Just Discovered your page today I have been in the rabbit hole for about a 1hr and half now! As a food enthusiast I really appreciate your dedication to your channel as well as sharing your culture and heritage with us.
