Shallot and Ginger Chili Oil

By Whisper of Yum
  • Total Time:
    30 minutes
  • Servings:
    10 ounces


  • 2 tablespoons ginger, finely minced
  • 2 tablespoons shallots, finely minced
  • 1 tablespoon garlic, finely minced
  • 1½ tablespoons hot red pepper flakes (add > for spicier oil)
  • 4 tablespoons gochugaru
  • 1½ teaspoons five-spice powder
  • 1 teaspoon kosher salt
  • 1 star anise
  • 2 bay leaves
  • 1 cup avocado oil


  1. Add all ingredients (except avocado oil) to a heat-proof bowl.
  2. Heat the oil in a saucepan on medium-high heat for 3-5 minutes. If you have a kitchen thermometer handy, you want the temperature of the oil to reach 350ºF. If you don't have a thermometer, you'll want to achieve a noticeably thin, shimmery oil.
  3. Carefully pour the oil into the bowl containing the ingredients. You’ll notice a good amount of sizzling as the oil comes into contact with the spices–that’s expected.
  4. Leave the oil to cool for to room temperature (20 mins). Once the oil reaches room temp, give the oil a swirl with a spoon and transfer to a sterilized jar and keep refrigerated. Enjoy with stir-fry veggies, garlic rice, dumplings, eggs, soups, noodles, and experiment with it in your cooking.


Chili oil keeps for a while, although, I’m sure you'll find yourself to an empty jar in no time.