Miso Garlic Chili Oil
A quick and easy-to-make homemade miso garlic chili oil recipe, made with shallots, garlic, Sichuan chili powder, and miso for an umami boost. A great condiment to use on rice, noodles, vegetables, or dumplings!
Servings: 2 cups
- 1 ½ tablespoons soy sauce
- 2 tablespoons miso paste (white, or yellow)
- 7 cloves garlic (grated, or finely minced. approximately 2½ tablespoons)
- 2 shallots (finely chopped. approximately 5 tablespoons)
- 1 cup neutral oil (see notes)
- 2 tablespoons sesame oil (optional)
In a small bowl, pre-mix the soy sauce with the miso until it thins out the miso into a thin paste
1 ½ tablespoons soy sauce, 2 tablespoons miso paste
In another bowl (heat-safe bowl preferably), add in the dry ingredients and mix them together
5 tablespoons sichuan chilli powder, ½ tablespoon sugar, 2 tablespoons sesame seeds
Add the thinned miso paste into the dry ingredients and mix it together until everything is combined
Peel the garlic, and grate it finely. If you don't have a grater you can finely chop or mince it. Add it to the very top of the chili mixture in a thin layer. Set this bowl aside for later.
7 cloves garlic
Peel the shallots, and finely chop it. Set this aside for later.
Making the Garlic Chili Oil
In a small pot, add in the oil and chopped shallots. Set the stove to medium heat
1 cup neutral oil
Heat the oil up and cook the shallots until they become a golden brown color.
At this point, the oil will be hot enough to make the chili oil. Carefully pour the oil over the ingredients in the bowl, focusing on pouring it over the raw garlic.
Once the oil has been all poured in, take a utensil and mix everything together well. Be careful the bowl may be very hot.
(Optional) If you are adding sesame oil, mix it in now.
2 tablespoons sesame oil
Let it cool before transferring it to a glass jar. Store it in the fridge or use it right away.
- Use neutral flavorless oil to make chili oil. I like to use avocado oil since it has a high smoking point and is healthier than most oils but you can also use canola oil, corn oil, vegetable oil, peanut oil, sunflower oil, or safflower oil. I don't recommend using olive oil for this recipe since it has a low smoking point and a strong flavor to it which can overpower the chili oil.
- Sichuan pepper/peppercorn is a completely different spice than Sichuan chili flakes. Do not use Sichuan pepper/peppercorns for this recipe.
- If you cannot find Sichuan Chili Flakes/Powder, you can definitely use the red pepper flakes you find at your local grocery store. It is usually made with a mix of chili flakes most commonly cayenne pepper and it works just as well for this recipe. (see blog post for more details of other types of chili flakes)
- If you like a spicier garlic chili oil, mix in a bit of cayenne pepper with the dry ingredients before adding the hot oil
- Place the garlic on top of all the ingredients right before pouring the hot oil over all the dry ingredients. This will cook the garlic and remove that spicy raw garlic flavor which will make the chili oil flavors meld a bit better.
- Try to use a heat-safe bowl when you are making this so that the bowl doesn't crack from the hot oil.
- If you are adding sesame oil to it, mix it in at the very end after you have poured the hot oil over the dry ingredients and everything has been mixed. We don't want to cook the sesame oil, since heating it up will remove some of the nutty flavors
- Try to store your chili oil in a glass jar so that the plastic doesn't leech into your chili oil
- If you refrigerate this chili oil, the oil will solidify. Before you use it, put it in a small bowl and let it sit at room temperature for about 5 minutes - the oil will become liquid-form and the chili oil will have a better flavor as well.
Calories: 1275kcal | Carbohydrates: 28g | Protein: 8g | Fat: 131g | Saturated Fat: 16g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 85g | Sodium: 1367mg | Potassium: 610mg | Fiber: 10g | Sugar: 8g | Vitamin A: 5947IU | Vitamin C: 5mg | Calcium: 184mg | Iron: 6mg