Chilli Oil (Rayu)

“This makes a lot of chilli oil which can be stored in jars in the fridge for up to 3 months. My adaptation is inspired by the recipe for Taberu Rayu in “The Gaijin Cookbook” by Ivan Orkin and Chris Ying. I love this book and highly recommend it!”

Ingredients:

80g sliced shallot (approx 2 shallot)

100ml neutral oil (such as rice bran, canola, or grapeseed)

50g garlic, peeled and sliced thinly

50g almonds, finely chopped

15g sesame seeds

4 Tbls Korean red Chile flakes or other dried chili flakes, or a good handful of whole dried chilis

30ml soy sauce

1 tbls sugar 

1 tsp. salt

+400ml more neutral oil 

Method:

In a small sauté pan, add the 100ml of oil and add the sliced shallot while the oil is cold. Bring the heat up to a rapid sizzle, about medium heat and stir every couple of minutes. When the shallot is starting to brown around the edges, add in the sliced garlic and stir everything every couple of minutes. When everything is nicely golden and browned, pour the contents through a strainer with a bowl underneath. Reserve the onion and garlic to the side but return the oil to the pan. Add in the almonds and sizzle them until golden as well. At this point, you can combine the onions, garlic, almonds with the oil in a bowl.

Add the remaining oil to small pot and add in the chilies flakes or whole chilis. Bring up to low heat and gently heat the chilis for about 4 minutes. Then, pour this and the sesame seeds into the bowl with everything else. Give it a stir. Add in the remaining ingredients and be careful because it may bubble up vigorously. Allow to cool and store in jars, in the fridge.