This chilli oil is quick (30 minutes), versatile and delicious. Drizzle it over salads, pizza or pasta, use it as a dipping sauce, or stir it into noodles and dressings. It’s easy to make and keeps for months in sterilised jars unopened—making it a lovely homemade gift.
Commercial chilli oils can be too hot or not hot enough. Making your own lets you control the heat and flavour profile so you end up with something you’ll actually use. This version uses a few Korean ingredients to add depth and a beautiful red colour, but there are sensible substitutes if you can’t find them.
I use chilli oil a lot — from drizzling over eggs on toast and avocado toast to jazzing up salads, instant noodles and dumpling dips. It’s that pantry staple that lifts simple dishes. My partner loves it so much he’ll spoon it straight from the jar.
Ingredients
This chilli oil includes gochujang and gochugaru for extra umami and colour. If you can’t find them, alternatives are suggested below.
- Gochujang paste — a Korean fermented chilli paste that adds sweetness, savoury depth and umami. If unavailable, tomato paste is a reasonable substitute.
- Korean red pepper flakes (gochugaru) — smoky, slightly sweet and mild; they give the oil a rich red colour. Regular chilli flakes can replace them if needed.
- Szechuan peppercorns — provide a unique numbing pepperiness. If you don’t have them, black pepper will still work but won’t give the numbing sensation.
- Sunflower oil — or another neutral oil such as rapeseed/canola. Avoid olive oil so the spice and aromatics can shine.
- Shallot — I like the mild sweetness of shallot; white or brown onion will also work.
How to make chilli oil
Prepare your aromatics first: finely chop the shallot, chilli and garlic and grate the ginger (no need to peel). Lightly crush the Szechuan peppercorns with a pestle and mortar or the flat side of a knife.
In a small saucepan, heat a couple of tablespoons of the oil over medium heat. Add the shallot, garlic, ginger, fresh chilli, star anise, Korean red pepper flakes, chilli flakes, crushed Szechuan peppercorns and salt. Cook, stirring, for about five minutes until the shallot softens and becomes translucent.
Stir in the gochujang paste and the sesame seeds, cooking for another three to four minutes. Cooking the gochujang briefly softens its spice and releases more flavour into the oil.
Pour in the remaining sunflower oil, reduce the heat to very low and let the mixture simmer gently for 15 minutes. Watch it to ensure the oil doesn’t bubble vigorously; if it starts to, remove the pot from the heat briefly. After simmering, remove from the heat and allow the oil to cool and infuse.
Once cool, strain if you prefer a clearer oil, or leave the solids in for texture, then transfer the oil to sterilised glass jars and store. Unopened and sterilised jars can be kept at room temperature for months; once opened refrigerate and use within a month.
Four ways to use this chilli oil
- Use as the dressing base for a smashed cucumber salad.
- Drizzle over homemade bread like no-knead focaccia to add heat and flavour.
- Stir into quick spicy coconut noodles for an instant flavour boost.
- Spread on a butter board or warm cheese for a vibrant finish.
How to sterilise your jars
Sterilising jars helps your preserved chilli oil stay shelf-stable until opened. Wash jars and lids in hot soapy water, then stand them upright on an oven tray without drying. Heat in the oven at 160°C/320°F (fan) for 20 minutes. Remove and allow to cool slightly before filling—avoid extreme temperature differences between hot jars and cold oil or vice versa to prevent glass from cracking.
Pro tip: Remove any rubber ring from the lid before placing lids in the oven. Always use a clean spoon when serving from the jar to extend shelf life.
Got a question?
Yes. Use half a fresh chilli and reduce the chilli flakes to 1/2 teaspoon. Keep the Korean red pepper flakes around 1 tablespoon if possible—they add colour and mild flavour without much heat.
Stored in sterilised jars and unopened, it will last for months at room temperature. Once opened, refrigerate and use within a month. Always use a clean spoon to avoid contamination.
Choose a neutral oil like sunflower, rapeseed or canola. Olive oil’s strong flavour can compete with the spices.
Tomato paste is an easy substitute if you don’t have gochujang.
More sauces you might enjoy
If you try this recipe, leave a comment to share how you used it—I’d love to hear.
30 Minute Chilli Oil
- Author: Kate Alexandra
- Total Time: 30 minutes
- Yield: 2 cups
- Diet: Vegan
Description
This 30-minute chilli oil is easy, flavourful and adaptable. Use it as a finishing oil, a dipping sauce or a cooking ingredient to add heat and depth to many dishes.
It makes a great gift and stores well in sterilised jars.
Ingredients
- 1 cup sunflower oil (or rapeseed/canola)
- 1 shallot, peeled and finely chopped (or white/brown onion)
- 2 garlic cloves, peeled and finely chopped
- 1 inch fresh ginger, finely grated
- 1 fresh red chilli, finely chopped
- 2 whole star anise
- 1 tablespoon Korean red pepper flakes (gochugaru)
- 1 teaspoon chilli flakes
- 2 teaspoons Szechuan peppercorns, roughly crushed
- 1 teaspoon salt
- 1 tablespoon gochujang paste (or tomato paste)
- 2 teaspoons black sesame seeds
- 2 teaspoons sesame seeds
Instructions
- Cook the aromatics. Heat 2 tablespoons of the oil in a small saucepan over medium heat. Add the shallot, garlic, ginger, fresh chilli, star anise, Korean red pepper flakes, chilli flakes, crushed Szechuan peppercorns and salt. Cook, stirring, for 5 minutes until the shallot softens and turns translucent.
- Add the gochujang paste. Stir in the gochujang paste and both sesame seeds. Cook, stirring, for another 3–4 minutes.
- Simmer the oil. Add the remaining oil, reduce to very low heat and let simmer gently for 15 minutes. Prevent vigorous bubbling; if it starts to bubble too much, remove from the heat briefly. After 15 minutes, remove from heat and allow to cool and infuse.
- Transfer to jars. Once cooled, transfer to sterilised glass jars. Store unopened at room temperature for months. After opening, refrigerate and use within one month.
Notes
Storage: Store in an airtight container in the fridge if you don’t have sterilised jars; it will keep for about a month. Always use a clean spoon to prevent contamination.
Sterilising jars: Wash jars and lids in hot soapy water and place upright on an oven tray (don’t dry). Heat at 160°C/320°F (fan) for 20 minutes. Avoid adding hot oil to cold jars or cold oil to hot jars—similar temperatures prevent glass from cracking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: sauces
- Method: stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 53
- Sugar: 0.4g
- Sodium: 79mg
- Fat: 5.6g
- Saturated Fat: 0.6g
- Carbohydrates: 0.9g
- Fiber: 0.2g
- Protein: 0.2g
- Cholesterol: 0mg