Introduction

Gochu-gireum (고추기름) is Korean chili oil: a bright red, clear oil made by infusing neutral oil with gochugaru (Korean chili flakes). Unlike crunchy Chinese chili crisp, Korean chili oil is usually strained, so it is smooth and pourable. Cooks use it to give soups and stir-fries a fiery red sheen and a toasty chili aroma, most famously in yukgaejang, jjamppong and sundubu jjigae.

Gochu-gireum at a Glance

Quick facts

• What it is: chili-infused cooking oil
• Main ingredients: neutral vegetable oil and gochugaru, sometimes with green onion, garlic or ginger
• Taste: fruity chili heat with a toasty, smoky aroma
• Main uses: spicy soups and stews, stir-fries, noodles, dipping sauces

What is Gochu-gireum Made Of?

Only two things are essential: a neutral oil (soybean, canola or grapeseed) and Korean chili flakes. The oil is gently heated, sometimes with green onion and garlic for extra flavor, then poured over or stirred with gochugaru, left to steep, and strained through a fine sieve or paper towel. The result is a clear red oil.

Types of chili oil you will see

• Plain gochu-gireum: just oil and gochugaru, strained.
• Aromatic chili oil: with green onion, garlic and ginger cooked in the oil.
• Bottled Korean chili oil: ready-made, sold in Korean markets.
• Chinese chili crisp (for comparison): unstrained, crunchy, often with Sichuan pepper and fried shallots.

What Does Gochu-gireum Taste Like?

Korean chili flakes are fruity and only moderately hot, so gochu-gireum tastes warm and toasty rather than searing. It adds a vivid red color, a slightly smoky chili aroma and a gentle, lingering heat. There is no numbing Sichuan pepper and no crunch.

Popular Korean Dishes That Use Gochu-gireum

Yukgaejang

Spicy shredded beef soup with fernbrake and green onions, colored red with chili oil.

Sundubu jjigae

Soft tofu stew that often starts by frying meat or seafood in chili oil.

Jjamppong

Korean-Chinese spicy seafood noodle soup, built on chili oil and stir-fried vegetables.

Spicy noodles and dips

A few drops in soy dipping sauce for dumplings or tossed through noodles, like the recipe below.

Easy Chili Oil Noodles Recipe (Serves 2)

Homemade gochu-gireum (makes about 1/2 cup)

• 1/2 cup neutral oil
• 3 tbsp gochugaru
• 1 green onion (white part), 2 garlic cloves, lightly crushed

Noodles

• 2 bundles (about 180 g) somyeon or other wheat noodles
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp minced garlic
• 2–3 tbsp gochu-gireum
• Sliced green onion, cucumber and toasted sesame seeds

Instructions

1. Put the oil, green onion and garlic in a small pot over medium-low heat. Cook for 5–6 minutes until the garlic is lightly golden, then remove from heat and discard the aromatics.
2. Let the oil cool for 2–3 minutes so it is hot but not smoking. Stir in the gochugaru; it should sizzle gently, not blacken. Steep for 15 minutes.
3. Strain through a fine sieve lined with a paper towel into a clean, dry jar.
4. Cook the noodles according to the package, rinse under cold water and drain well.
5. Mix the soy sauce, vinegar, sugar, garlic and chili oil, toss with the noodles and top with green onion, cucumber and sesame seeds.

Tip: Hot oil burns chili flakes in seconds. If the flakes turn dark brown or smell acrid, start again with cooler oil; burnt chili oil tastes bitter. Never leave hot oil unattended and keep water away from it.

Where to Buy Gochu-gireum

United States

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Amazon
Search Korean chili oil on Amazon

H-Mart
Search chili oil on H-Mart

Canada

Search Korean chili oil on Amazon.ca

Europe

Search Korean chili oil on Amazon.co.uk

How to Store Gochu-gireum

Keep strained chili oil in a clean, dry, airtight jar away from heat and light. Because the homemade version was cooked with fresh garlic and green onion, store it in the refrigerator and use it within about 2 weeks. Bottled chili oil can be kept as the label directs; it may cloud in the fridge but clears at room temperature.

Gochu-gireum FAQ

Is Korean chili oil the same as chili crisp?

No. Korean chili oil is usually strained and smooth, made mainly with gochugaru. Chili crisp keeps the crunchy fried bits and often includes Sichuan pepper, so it tastes and feels different.

Can I use sesame oil to make chili oil?

Toasted sesame oil burns easily and has a strong flavor, so use a neutral oil for the infusion. You can stir a little sesame oil into the finished chili oil for aroma.

How spicy is gochu-gireum?

It is moderately spicy. The heat depends on your gochugaru; look for a “hot” label if you want more burn.

Conclusion

Gochu-gireum is one of the easiest Korean pantry items to make at home: just oil, chili flakes and a few minutes of careful heat. Use it to color soups, wake up noodles or spice a dipping sauce. For more Korean oils, read our guides to sesame oil and perilla oil.