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Chili Crunch (Momofuku Copycat!) Chili Crisp

Milder Version of Chili Crisp
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 2 hours
Servings: 1 small bottle
Course: condiment
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

  • 20 cm (about 40g, 1.5 oz) Long green onion (or other alliums)
  • 3 cloves Garlic
  • 3 tbsp Neutral vegetable oil Grape seed oil
  • 2 tbsp Sesame oil
  • 1 tbsp Shichimi Chili pepper
  • 1 tbsp Paprika powder
  • ½ tsp Salt
  • ½ tsp Sugar
  • ½ tsp Shiitake powder(optional)

Equipment

  • 1 frying pan
  • 1 heat-proof container

Method
 

  1. First, let's slice a long green onion using Mandarin.
    Add sliced garlic.
    The thinner, the better because it's crisp up in the short cooking time.
  2. Add neutral vegetable oil, and start cooking on low heat.
    Cook slowly to evaporate all the moisture from the onion and garlic.
    It takes about 10 minutes.
  3. Turn off the heat.
    Take out every bit with a strainer onto a paper towel and set aside.
    Mix dry ingredients in the heat-proof container.
  4. Heat the oil until really hot, and pour it over the dry ingredients.
    Let it cool to room temperature.
  5. Add sesame oil, fried garlic, and a long green onion when it cools to the touch.
    And there you have it! your chili crunch is ready to use.