Give your friends + fam what they REALLY want this holiday ;)

By Yeung Man Cooking · 90 min

Ingredients

Instructions

1. Roughly chop the red onion, garlic, ginger and green onions. Heat a sauté pan over medium heat and toast the cinnamon sticks, star anise, cloves and cardamom pods for 3–5 minutes, then set aside.
2. Turn off the heat, add the avocado oil, then carefully add all the ingredients from the first step. Turn the heat to medium, add the sesame seeds and salt, and stir carefully.
3. When the oil starts to bubble, lower the heat to medium-low and simmer for 10–15 minutes. Add the gochugaru, stir, simmer 3–5 more minutes, then turn off the heat and let the oil cool completely.
4. Carefully pour the oil through a strainer into a large bowl. This is the non-spicy chili oil.
5. For the spicy version, halve the scotch bonnets and add them to the pan with half of the non-spicy oil over medium heat. When it bubbles, lower to medium-low and simmer 15–20 minutes.
6. Once completely cool, strain into a large bowl. Place a dried red chili pepper in each bottle you want to fill with the spicy oil, then bottle.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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