Miso Chili Oil



  • 2/3 cup neutral oil
  • ½ tbsp organic cane sugar
  • 12 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


  1. 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. 
  2. Heat the oil in a small saucepan over medium heat until temperature reaches 350ºF.
  3. 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. 
  4. Store in a sterilized jar and keep refrigerated for up to 2-3 weeks.