Homemade Chili Oil

Name: Homemade Chili Oil with Walnuts & Sesame
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean-inspired
Ingredients: 1/4 cup scallions, sliced; 1/4 cup garlic, minced; 1/4 cup shallot, minced; 2 tbsp gochugaru (Korean chili flakes); 1/4 cup walnuts, chopped; 1 tbsp granulated sugar; 1 tbsp black sesame seeds; 1 tbsp toasted sesame seeds; 1 cup neutral oil; 2 tbsp soy sauce

This Korean-inspired chili oil combines aromatic garlic, shallots, and scallions with gochugaru, walnuts, and toasted sesame seeds, finished with a pour of hot sizzling oil for instant flavor blooming. Ready in minutes, it's a versatile condiment that elevates any dish.

🌍Korean-inspired 🏷️Chili oil 🏷️Chili crisp 🏷️Condiment 🏷️Sauce Spicy

🏷️

🏷️Savory

-0:00

alexawhatsfordinneronTikTok

Total

15 min

Servings

1

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by alexawhatsfordinner

-0:00

alexawhatsfordinneronTikTok

Ingredients

1/4 cup scallions, sliced
1/4 cup garlic, minced
1/4 cup shallot, minced
2 tbsp gochugaru (Korean chili flakes)
1/4 cup walnuts, chopped
1 tbsp granulated sugar
1 tbsp black sesame seeds
1 tbsp toasted sesame seeds
1 cup neutral oil
2 tbsp soy sauce

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Instructions

1
In a large, heatproof bowl, combine the sliced scallions, minced garlic, minced shallot, gochugaru, chopped walnuts, granulated sugar, black sesame seeds, and toasted sesame seeds.
2
Heat the neutral oil in a small saucepan over medium-high heat until it is shimmering and very hot.
3
Carefully pour the hot oil over the ingredients in the bowl. The mixture will sizzle and bubble intensely.
4
Add the soy sauce and stir everything together until well combined.
5
Allow the chili oil to cool completely before transferring to an airtight jar for storage. The flavors will deepen over time.

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Tips & Notes

Pro tips

Toast sesame seeds separately in a dry skillet before adding to ensure maximum nutty flavor and prevent them from burning in the hot oil.
Don't skip the soy sauce—it adds umami depth and prevents the oil from being one-dimensional in heat.
Let the oil cool slightly before transferring to a jar; this allows aromatics to infuse more evenly rather than continue cooking.
Stir the chili oil before each use, as heavier particles settle to the bottom.

Substitutions

Neutral oil → sesame oil (use half the amount; more intense flavor)
Walnuts → pine nuts or crushed peanuts (similar texture, different nuttiness)
Black sesame seeds → white sesame seeds (milder, slightly less earthy)
Gochugaru → crushed red pepper flakes (spicier; reduce by half to start)

Storage & make-ahead

Store in an airtight glass jar at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Stir before each use.

Common Questions

Can I make chili oil ahead of time?

Yes. Mix the dry ingredients and aromatics in advance, then pour hot oil over them just before serving or storing. Cooled chili oil keeps refrigerated for up to 2 weeks.

What oil temperature is best for blooming?

Heat oil until it shimmers and just begins to smoke (around 350°F). Pour it immediately over the aromatics and spices to release their flavors without burning them.