Do you have a recipe? I’ve been wanting to make this. I love the momofuku version, but I don’t want to spend $60 on 3 jars
T-Bird19
I like adding in Sichuan peppercorns (where chili crisp originated I believe), ginger, black cardamom pod, coriander, bay leaf. I fry all this then strain it before dumping over the chili, garlic, green onion, and a couple more slivers of ginger. After the bubbling stops I add in some sesame seeds and black vinegar. Delicious. I need to add some msg next time, I usually salt it but haven’t thought about using accent.
2 Comments
Do you have a recipe? I’ve been wanting to make this. I love the momofuku version, but I don’t want to spend $60 on 3 jars
I like adding in Sichuan peppercorns (where chili crisp originated I believe), ginger, black cardamom pod, coriander, bay leaf. I fry all this then strain it before dumping over the chili, garlic, green onion, and a couple more slivers of ginger. After the bubbling stops I add in some sesame seeds and black vinegar. Delicious. I need to add some msg next time, I usually salt it but haven’t thought about using accent.