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Miso Chili Oil

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4.9 from 35 reviews


  • 2/3 cup neutral oil
  • 1/2 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
  • 2 tbsp gochugaru
  • 1 tbsp togarashi*
  • 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. 


  • *If you do not have access to togarashi (Japanese spice mixture) you can substitute with an extra tablespoon of gochugaru.