Eosinophilic Esophagitis Friendly Classic Chili Crisp
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Learn more →Ingredients
16 servings
For the infused oil
- 1 cup neutral oil (such as avocado oil or canola oil)
- 3 large shallots, thinly sliced
- 6 cloves garlic, thinly sliced
- 1 tbsp sichuan peppercorns
- 1 cinnamon stick
- 2 star anise
- 3 bay leaves
For the chili base
- ¼ cup gochugaru (korean red pepper flakes)
- 2 tbsp crushed red pepper flakes
- 1 tbsp sichuan peppercorns, toasted and coarsely ground
- 2 tbsp doenjang or doubanjiang (fermented black bean paste)
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp sugar
- 1 tsp kosher salt
For serving
- 1 tbsp toasted sesame seeds (optional)
Instructions
- 1
Combine the gochugaru, crushed red pepper flakes, coarsely ground Sichuan peppercorns, doubanjiang, soy sauce, sugar, and salt in a heatproof bowl large enough to hold all the oil. Stir to combine and set aside.
- 2
Pour the oil into a small saucepan and add the sliced shallots, sliced garlic, whole Sichuan peppercorns, cinnamon stick, star anise, and bay leaves. Set over medium-low heat and cook, stirring occasionally, until the shallots and garlic are deep golden and crisp, 18–22 minutes. Watch closely toward the end — the shallots can go from golden to burnt quickly.
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