- 1/2 cup fresh corn oil
- 1/4 cup tea oil
- 6 cloves crushed garlic cloves
- 4 shallots, minced and smashed
- 2” piece of peeled ginger, cut into coins and smashed
- 1/4 cup Kadoya brand sesame oil
- 2 Tbsp. ground-up chicken bouillon cube
- 3/4 cup coarse Korean chili flakes with very few seeds
- 1/4 cup hot red pepper flakes
- 1/2 cup fermented black beans, rinsed and coarsely chopped
- 1/3 cup Chinese dried scallops (TFD preference) or use small dried shrimp – grind to a coarse powder in the food processor
- 1/3 cup minced scallion combined with 1 Tbsp. sugar
- The seasoning powder from a bag of salted egg yolk and curry leaf potato chips, to taste
- Spice blend:
- 1 tsp. ginger powder
- 1/2 tsp. finely-ground fennel seeds
- 1/2 tsp. finely-ground nutmeg
- Combine crushed garlic, shallots and ginger with the combined corn and tea oils, let sit overnight in the fridge. Strain out solids and discard them.
- Pour the combined two oils into a cold wok with the ground-up bouillon cube. Add the chili flakes, ground dried scallops and black beans. Turn on the heat to medium or a bit higher and cook, stirring every once in a while as they start to bubble.
- When the chili flakes start to brown and the oil is a deep red, stir pretty much constantly to keep the flakes from burning.
- It is very important that you toast the chilies and black beans long enough for their characters to change: for the chilies to turn from slightly sour and soft to toasty and crunchy, and for the beans and dried scallops to become chewy and release their aromas into the oil, and therefore into the chilies.
- After about 15 minutes, when the flakes are a very dark color and taste very nutty, remove the wok from the heat. (Be careful not to let them burn.) Add scallion in the last few minutes of cooking, along with the sesame oil, the salted egg yolk/curry leaf mixture to taste (if using) and the mixed spice blend.
- You will know the sediment is ready when it sounds gravelly as you stir it; plus, it will smell insanely delicious. Scoop the oil and solids into a bowl or a clean jar, let them come to room temperature, and cover; refrigerate for longer storage.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Calories: 536.24 kcal
- Sugar: 8.85 g
- Sodium: 2085.74 mg
- Fat: 44.96 g
- Saturated Fat: 6.19 g
- Trans Fat: 0.0 g
- Carbohydrates: 27.24 g
- Fiber: 5.96 g
- Protein: 8.94 g
- Cholesterol: 20.55 mg