Chili Crisp
Gochujaru is slightly milder than aleppo, so choose your pepper flakes according to your heat preference. After chopping the peanuts, you can pass them through a fine-mesh sieve to discard the smallest flakes, which could burn.
Makes 16-20 servings
Ingredients
2 tablespoons dried minced garlic
2 teaspoons granulated sugar
1 tablespoon kosher salt
2 tablespoons plus 2 teaspoons crushed red pepper
1/4 cup white sesame seeds
1/2 cup aleppo pepper (for more heat) or Korean chile flakes (slightly milder)
1/2 cup aleppo pepper (for more heat) or Korean chile flakes (slightly milder)
1/2 cup finely chopped dry-roasted peanuts
1 1/2 cups canola oil
1/3 cup dried minced onion
2 tablespoons toasted sesame oil
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Instructions
1
Combine the garlic flakes, sugar, salt, pepper flakes, sesame seeds, and peanuts in a heatproof bowl and set aside.
2
Combine the canola oil and dried minced onion in a 1-Quart Sauce Pot. Turn the heat to medium and cook, stirring constantly, until the onion becomes evenly golden brown, about 5-6 minutes. (Be careful not to let the onion burn!)
3
All at once, add the reserved spice mixture to the pot and stir to combine. Let sizzle for about 30 seconds, then quickly transfer back to the heatproof bowl and allow to cool. Stir in sesame oil. Transfer to an airtight container and refrigerate for up to 1 month.