Author Adapted by Pam - For the Love of Cooking / Original by Chili Pepper Madness
Equipment
Small Saucepan
Glass Jar with Lid
Ingredients
¾cuppeanut or vegetable oil
1serrano pepper, sliced thinly
1small shallot, sliced thinly
5cloves of garlic, sliced thinly
½tspSichuan peppercorns**You can also use black peppercorns
2tbspcrushed red pepper flakes
½tbspGochugaru seasoning**You can also use smoked paprika
½tbspsoy sauce
½tspsugar
¼tspmsg, optional
Instructions
Pour the oil into a small saucepan along with the serrano pepper, shallot, garlic, and Sichuan peppercorns. Place on the stovetop and heat over medium-low heat. Simmer, stirring occasionally, for 20-30 minutes, or until the ingredients in the pot turn golden brown. Side Note: Watch carefully for the last 5 minutes so it doesn't burn.
Remove from the heat and allow the mixture to cool for a few minutes.
Meanwhile, place the crushed red chili flakes, Gochugaro seasoning, soy sauce, sugar, and msg (if you are using it) in a heat-proof container or glass jar.
Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside to cool & crisp up for a few minutes.
Add the crispy bits back to the spicy oil and stir well to combine. Seal with a lid and store in the refrigerator overnight to allow the flavors to develop even more. Stir before serving.
Side Note: Store in an airtight container in the refrigerator for up to 1 month.