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Chilli Crunch / Rayu Oil

Crispy garlic-chilli oil — the finishing drizzle on noodles, rice and dumplings.

1 jar (350 ml)Batch
9Meals
Storage: Cool pantry or fridge 1–2 months (no need to freeze)
Chilli Crunch / Rayu Oil

Batch ingredients

Makes 1 jar (350 ml).

  • 250 ml neutral oil1 cup neutral oil
  • 4 tbsp chilli flakes (gochugaru)4 tbsp chilli flakes (gochugaru)
  • 1 shallot, finely sliced1 shallot, finely sliced
  • 6 garlic cloves, sliced6 garlic cloves, sliced
  • 2 tbsp toasted sesame seeds2 tbsp toasted sesame seeds
  • 2 tbsp soy sauce2 tbsp soy sauce
  • 1 tsp maple syrup1 tsp maple syrup
  • pinch saltpinch salt

Method

  1. Gently fry shallot and garlic in the oil until pale gold and crisp.
  2. Off the heat, let the oil cool 2 minutes.
  3. Put chilli flakes, sesame and salt in a heatproof bowl; pour over the hot oil (it sizzles).
  4. Stir in soy and maple.
  5. Cool and bottle — the crunch keeps for weeks.

Unlocks 9 meals

Make a batch and these come together fast.