Incredible Miso Chili Oil packed with umami, spice and crispy bits of garlic. This versatile condiment is perfect over rice, noodles, veggies, side dishes, over toast and so much more!
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Miso Chili Oil
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Ingredients
- 2/3 cup neutral oil
- ½ tbsp organic cane sugar
- 1–2 tbsp sesame seeds
- 1 tbsp soy sauce
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, minced (optional)
- 2 tbsp red pepper flakes
- 3 tbsp gochugaru
- 2 tbsp miso paste
- 3 tbsp sesame oil
Instructions
- Add all the ingredients into a heat proof bowl (large enough to fit 1 1/2 cups) except for the miso paste and sesame oil.
- Heat the oil in a small saucepan over medium heat until temperature reaches 350ºF.
- Remove from heat and carefully pour the hot oil into the bowl with the spices– the oil will sizzle a lot at first. Let the oil reach room temperature and then stir in the miso paste and sesame oil.
- Store in a sterilized jar and keep refrigerated for up to 2-3 weeks.
This stuff is GOLD. I go through jars of chiu chow chili oil in a few weeks tops (oops), and now I’ll never buy chili oil again! I initially made it as part of a Christmas gift, but ended up keeping some for myself because it “didn’t fit in the jar” (aka was too good to give away). I ran out of regular chili flakes and substituted 100% gochugaru and it’s still delicious. Love it as a condiment on rice bowls or noodles or mixed into stir fries for an easy punch of flavor!
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Oh thank you so much Daisy–– It’s actually such a great idea to make it a gift!
It was soo yummy. You can literally spill it over everything. Very recommendable!❤️ The combination of soy sauce, sesame and garlic… incredibely good. Thank you for this recipe!
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This recipe was super easy to make and delicious!
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Yum! Easy to make. I love your Japanese recipes with ingredients that I can get in Australia.
I made this last night and had it with steamed dumplings and vegetables. So nice!
I can’t wait to cook stir fry and put this chilli oil on top. That would be yummy too!
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I’m so happy to hear you enjoyed them Ayumi! Yes, steamed dumplings and veggies is perfet!
Thanks for such a great recipe Lisa! So easy and delicious! I didn’t have enough miso on hand though so I used Korean doenjang paste and it came out wonderfully! Also so easy to scale up and make a ton of (trust me, you’ll want to do this)!! Can’t wait to put this on everything 🙂
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So happy to hear you enjoyed this recipe, Katie!
SO YUM AND SO EASY TO MAKE. Thank you Lisa!:)
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This stuff is MAGICAL. I’m a chili oil fiend. We always have several brands in the house, but the miso in this homemade one just hits different. Don’t just think about making this – MAKE IT NOW. And do yourself the favor of doubling the batch. You’ll need more than you realize once you’ve tasted it!
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So happy you love this as much as I do, Suzanne!!
Easy recipe and so damn tasty. I love spicy Asian flavors and this is a perfect addition to my DIY fridge rack 😊
Can’t wait to try this with scissor cut noodles soon. Thanks @lisa as always.
Oh my this is delicious!!! I just finished making it for New Years tonight. I had seen jars of miso chili oil advertised and tried to find it locally with no luck. So I searched for a recipe and came across this one. I’m so glad I did! This is a definite keeper!!
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Hi, I really want to make this, but I can’t find gochugaru where I live. Is there something I can substitue?
You can use red pepper flakes!
I’ve been wanting to make my own chili oil for awhile but seeing so many slightly varied recipes out there made me put it off until I found the perfect one. Enter this miso sesame oil recipe! The addition of two flavors I love convinced me to go for it and I’m so glad I did. Easy, delicious, and goes on everything! I was eating it straight right after I made it and added it to my scissor cut noodles for dinner that night.
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This is sauce is so so good! I’ve kept a batch in my fridge and it’s made many plain noodle dishes absolutely stunning! Thanks for this recipe!
I’m addicted to this miso chilli oil! Tried with steamed gyoza and veggies was so yum! Also put this on top of Mapo-eggplant was nice too. Thank you Lisa ♡
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OOFFF a big umami slap across the face. This is so good, i’m putting it on everything but had made it originally to dress the scissor cut noodles.
Highly recommended, Thanks!
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This recipe came out so good, and was so easy to make! I love having this chili oil with some cream cheese (lately I’ve been using Tofutti) on a bagel. This is also great with noodles, burgers, etc. This chili oil has a good amount of spice that is balanced with the savory notes from the bean paste and soy sauce. I also really enjoy the addition of garlic and ginger in this oil. Overall, a great condiment to have in your fridge!!
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I was looking for a DIY to replace the (amazing but expensive) miso chili oil I get here in Canada. The recipe looked good, but I didn’t realise just HOW GOOD it would be! I just had to guess as to when the oil hit 350, and I was a little concerned I was going to burn the garlic, but it all turned out just magically! I did it with all chili flakes, but next time I’ll get the gochugaru!
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Hi Lisa, I made this oil and it is amazing. Thank you!
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