Chili Crisp

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Yield - 2 Pints or 4 Cups

700-750g (3.5 C.) Peanut Oil

200g Shallot, Sliced (2-3 large)

75g Garlic, Sliced (15 cloves)

100 g Ginger, Sliced (1 large knob)

6 Pods Star Anise 2-3

Cinnamon Sticks 60g (4 Tbsp)

Gochugaru separated into 2 - 30g portions

30g 2 ( 2 Tbsp) Chili Flake

15g (1 Tbsp) Sesame Seeds

1-2g (1/2 tsp) Szechuan Peppercorn (ground)

75g (1/2 C.) Peanuts, chopped

40g (1/4C.) Honey

5g (1/2 tsp) Msg

35g (2 Tbsp) Salt

3g (1 tsp) Fish Sauce

25g (2 Tbsp) Soy Sauce

Instructions:

1. Heat oil to 300F

2. Fry sliced garlic for 90 seconds until about 80% and remove it from the oil and place on a sheet tray lined with a paper towel.

3. Fry Shallot for 5-6 Minutes at 300F, move to paper towel with garlic

4. Heat oil back up to 325F and add star anise, cinnamon and ginger. Cook until ginger is golden brown, about 5-10 minutes and pour over 30g gochugaru and let sit for 5 minutes and strain oil back into the pot.

5. Reheat the oil, this time to 325F and pour over remaining gochugaru, chili flake, szechuan peppercorn and sesame seads. Infuse for 10 Minutes.

6. Once infused, stir in peanuts, salt, honey, msg, fried shallots, and fried garlic. Be sure to crush garlic and shallots in your hand before adding them to the mixture.

7. Let cool, Place in containers and refrigerate (keeps 4-5 weeks in fridge at least)