Chili oil ‘a la Jennie


This recipe for (Korean) chili oil originally comes from Jennie Walldén

chili oil

Chili oil makes everything better

Spicy sauces and oils appear in several of our fried rice and noodle recipes
A plate of noodles or a bowl of fried rice just isn’t as good without some delicious chili oil on top. Dumplings and bao are a shadow of what they could be without chilli oil – it is a crucial ingredient in e.g. Dumpling Sauce.

Eggs in the morning? Some avocado toast? Need “something”, then usually the answer is a little chili oil.

Chili oil
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In 2013, Jennie Walldén was the winner of Sweden’s Master Chef. Since then, we have seen her inspire us with delicious dishes in the program Mitt Kök, which then became Köket’s dinner.


Read more about Jennie’s fantastic cooking and how to mix Asian recipes with Swedish food culture

Wok, ris, nudlar

In “Wok, rice, noodles” there are Asian favorites such as everyday bibimbap and teriyaki chicken, but you will also learn how to make your own hand-pulled noodles and how to make kimchi in the best way. Jennie Walldén has roots in Korea, she runs the restaurant Namu in Malmö and is a seasoned and tasteful cook in television programs as well as for her family and friends. She knows which dishes are genuinely Asian and how to adapt them to our Swedish kitchens. For example, how about pad thai with shrimp, Korean sashimi salad, cabbage wok with steak and basil or soba salad with miso and wakame?

You can find more information here


Chili oil

Simple and super tasty chilli oil
Prep Time 15 minutes
Cook Time 5 minutes
Course Krydda, Lunch, Main course


  • 1 dl Gochugaru (Korean chili flakes)
  • 2 msk Chili flakes (add more chili flakes for more heat)
  • 1 tsp Salt
  • 5 gaps Garlic (torn)
  • 3 dl Rapeseed oil


  • Place everything except the rapeseed oil in a large heatproof bowl.
    1 dl Gochugaru, 2 msk Chili flakes, 1 tsp Salt, 5 gaps Garlic
  • Heat the oil to 180 degrees and carefully pour into the bowl. (oil splash warning)
    3 dl Rapeseed oil
  • Let cool and your chili oil is ready!


Feel free to store in a glass jar in the fridge and top your noodles, rice dishes, pizza, dips, hot sandwiches etc. with your good chili oil!
Lasts almost as long as you want
Tried this recipe?Let us know how it was!

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