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Our local supermarket sells fantastic pork, normally also on offer. Yesterday I bought a kilo of cubed pork (magro). Yesterday we had kebabs, today perhaps Asian.

So, I've thought about making this Korean noodle dish. I have never been that good at replicating authentic Asian food, but I'm always willing to have a go. It's Sunday and the shops aren't open around here. The recipe calls for - 'Hot Korean Chili Oil', is there something 'different' about it or can I substitute it for what I have in the cupboard?

  • Conversation about the original question and edits has been archived to chat. – Cascabel Feb 5 '17 at 7:38
  • What comparable ingredients do you have in the cupboard? Another kind of chili oil? Chili flakes and neutral oil? – Chris H Feb 5 '17 at 12:00
  • Hi, loads chili, flakes, powder etc... thought of making my own chili oil, but is Korean different? – dougal 5.0.0 Feb 5 '17 at 12:51
  • Related: cooking.stackexchange.com/q/14335/1672 – Cascabel Feb 5 '17 at 16:46
  • Hi Dorothy, rescuing me again! Thanks for that, what I did in the end was: cut it up a bit more, fried off with garlic, ginger, squeeze lime, wrap in cabbage leaves and then steamed them. Rice and a hot lime chutney to dip - worked out well. – dougal 5.0.0 Feb 6 '17 at 4:48
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You can always just make your own Korean chili oil. For example, here's The Woks of Life formula for chili oil:

1½ cups oil (ideally a vegetable, peanut, or grapeseed oil…light olive oil is fine, but it has a tendency to set in the fridge)
5 star anise
1 cinnamon stick, preferably cassia cinnamon
2 bay leaves
3 tablespoons Sichuan peppercorns
¾ cup Asian crushed red pepper flakes (Sichuan chili flakes are the best)
1 – 1½ teaspoons salt (to taste)

Heat the oil, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns in a small saucepan over medium high heat. When the oil starts to bubble slightly, turn the heat down to medium.

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    Thanks! I tweaked it slightly, since the idea is to use recipes (and links/quotes in general) as examples, or to round out answers. – Cascabel Feb 6 '17 at 16:22
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I would use any asian Chili oil. My experience is that they are pretty much the same. I have access to an asian supermarket and all the chili oils are in the same place in the market as well as the hot sauces. Chili oil is very spicy. If not available us Siracha near the end of the saute process instead.

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    sriracha (chili and vinegar paste) is rather different from an infused chili oil – rackandboneman Feb 6 '17 at 9:08

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