3 tablespoons Korean red pepper powder (gochu garu)
¾ to 1 teaspoon Sichuan peppercorn, toasted and ground
¾ teaspoon white sesame seeds, toasted
½ teaspoon sea salt
2 tablespoons canola or fragrant peanut oil
½ teaspoon sugar
Instructions
In a small bowl, combine the Korean red pepper powder, Sichuan peppercorn, sesame seeds and salt. In a small saucepan or skillet, warm the oil over medium-high heat until just smoking.
Pour half of the hot oil over the chile powder mixture (the mixture will foam and sizzle). Stir the mixture with a spoon and add theremaining oil. Stir again to moisten all of the dry ingredients. Stir in the sugar.
Let the mixture cool, then taste and adjust the flavor with extra salt or sugar. Use immediately, or store in a lidded container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Originally Submitted
3/28/2012
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