Chinese Smokey Chili Oil by Wil Yeung

I want to introduce you to my favorite cooking channel. It is by a young talented Canadian based Chinese cook who provides simple delicious fusion vegan dishes from every tradition. My dear friend Gesang shared my fondness for Wil Yeung’s recipes and we shared favorites. One of the last memories I have of her was her preparing rice balls stuffed with miso and chickpeas when she was at the temple. You can find a video of that recipe on his channel—Yeung Man Cooking. It is a bit complicated, but most of his offerings are quite simple.

This recipe offers an essential wonderful ingredient for many of his other recipes. He has several versions. I am including two. I have only tried the first and it is worth the effort to make it. When I first did it, I think I used it on everything. It is not too hot because of the virtue and nature of gochugaru. I have praised that Korean chili powder or flakes (which I prefer) before, because it gives all the flavor and not so much of the heat of the peppers because it does not include the seeds or membranes. If you want a “hotter” oil, add cayenne. You can find gochugaru on Amazon, of course, but be careful. The last time I ordered what I got was not gochugaru but some other kind of chili. It will probably work for kimchi, but not as well as gochugaru and I will not use it to make more chili oil. I must also thank the Chinese nuns who stayed at the temple for introducing the very concept of chili oil.

Yeung has some beautiful cookbooks, especially one on vegan sushi and he offers a class on making that sushi that I would love to do if I had the time to make and eat that sushi. However, many if not all of his best recipes he shares on his cooking channel. He is also a professional photographer so they are works of art, as well as inspirational ways to cook simple dishes.

Ingredients

2 Star anise
1 Tsp Sichuan peppercorns
1/4 Tsp Cloves
1 Cinnamon stick
4 cardamom pods, bruised
2 Bay leaves
1 Tsp Black peppercorns
1/2 Cup Korean Chili powder, gochugaru
1 Tbsp White sesame seeds
2 Tsp Pink himalayan salt
4 Garlic cloves
Small piece ginger
3 Long Green Scallions
2 Cup Avocado or grapeseed oil
Black rice (or regular rice) vinegar

         OR

2 Tsp Sichuan peppercorns, crushed
4 Tbsp Gochugaru (Korean chili flakes)
2 Tbsp White sesame seeds
1 Star anise
1 Bay leaf
1 Tsp Sesame oil
1 Cup Grapeseed or avocado oil
1 Piece ginger, unpeeled

Directions

Crush Sichuan peppercorns. Toast spices in skillet for 2-3 minutes. Add chili powder, salt, and sesame seeds to glass jar with toasted spices.

Roughly chop green onion, garlic, and ginger and add to oil and bring to bubbling on medium heat. Reduce heat to medium low and simmer for 15 minutes. Add splash of vinegar to jar and add hot strained oil. Stir and infuse for half a day. Keep in pantry, if you use it frequently, or store in fridge.

         OR simpler original recipe

Crush peppercorns in mortar. Combine dry ingredients in mason jar. Add sesame oil.
Heat grape seed oil for 5-8 minutes. Add ginger and fry until brown. Remove and discard ginger. Pour into jar. Store in fridge. Cookbook version.

Use on everything!

CLICK for Wil Yeung’sYouTube class on this recipe.