How to make CHILI CRUNCH: Mild version | Perfect for Summer Dishes! (Momofuku Copycat!) Chili Crisp
2024-07-06に共有
So, I made a version using accessible ingredients.
This recipe makes a small amount, perfect for adding a flavorful kick to your meals without overwhelming heat.
I hope you like it!
Love to hear a comment or your request!
One small jar
20cm Long green onion (or other alliums)
3 cloves garlic
3 tbsp Neutral vegetable oil
2 tbsp Sesame oil
1 tbsp Shicimi Chili pepper
1 tbsp Paprika powder
1/2 tsp Salt
1/2 tsp Sugar
1/2 tsp Shiitake powder(optional)
3 tbsp Neutral vegetable oil
2 tbsp Sesame oil
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コメント (9)
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I tried this out and result turned up to be not bad .(good) to add more texture, added chinese pepper ( Sansho) . it's great home made MaBoTofu ! thanks for the tip !
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I also make my own chili oil and chili crunch and have been doing so for years. I base mine on the Korean chili Gochugaru, a mild chili that gives the finished oil a nice red color. I add carefully add hot chili to the mix just to give it a nice chili sting but not to make it hot. I use it on a lot of dishes. Ramen, rice, pizza and even on salad sometimes when I want to spice it up a bit. It would be fun to try this version too if I can find the ingredients. 😃
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I love chili crisp too! My husband does too but he's sensitive to spice so we'll surely be making this.
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I also find many brands of chili crisp a bit too fierce, and this would be a way of the heat and flavour the way I like it. Perfect for fried egg on rice! Thank you.
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Can’t wait to try this one. I eat a ton of chili crisp! ❤🌶️
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Anyone considering oil preserving needs to learn about acidity and botulism. Often the ingredients are fried in vinegar or an acidity regulator is added to stop its growth.
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Perfect 🤩 how many days/weeks you can keep it in the fridge before it’s not good to eat it anymore ? (Sorry for my English I am French)
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👍😎
