Homemade Kimchi Oil Two Ways: Slow-Cooked and No-Cook

Kimchi oil is exactly what it sounds like: a neutral oil infused with the garlicky, spicy, tangy flavours of kimchi. A spoonful brings instant depth to noodles, rice bowls, soups and dumplings, and it's a lovely way to use up the end of a jar. Here are two ways to make it: a slow-cooked version for the deepest flavour, and a quick no-cook version for when you're short on time.

Ingredients (for both methods)

• 240 ml (1 cup) neutral oil, such as sunflower or rapeseed oil

• 150 g (about 1 cup) kimchi, roughly chopped

• 2 garlic cloves, minced

• 1 tbsp gochugaru (Korean chilli flakes)

• 1 tsp toasted sesame oil (optional, for extra nuttiness)

Any of our kimchi varieties works here. For a fiery oil, go for our spicy kimchi.

Method 1: slow-cooked kimchi oil

1. Warm the oil in a small saucepan over low heat.

2. Add the chopped kimchi, garlic and gochugaru and stir to combine.

3. Let everything simmer very gently for 15 to 20 minutes, stirring from time to time. Keep the heat low: you want tiny bubbles, not frying, so the garlic and chilli don't burn.

4. Take the pan off the heat and let it cool for a few minutes, then stir in the sesame oil, if using.

5. Strain the oil through a fine sieve or a clean muslin cloth into a clean jar.

6. Once cool, close the jar and keep it in the fridge.

Don't throw away the strained kimchi: the oil-soaked bits are delicious spooned over rice or noodles.

Method 2: no-cook kimchi oil

The no-cook version is quicker and keeps more of the fresh, tangy kimchi taste, though the flavour is a little less deep than the slow-cooked oil.

1. Put the oil, kimchi, garlic, gochugaru and sesame oil (if using) in a blender or food processor.

2. Blend until smooth, scraping down the sides once or twice.

3. Pour into a clean jar and let it rest for about an hour so the flavours can mingle.

4. Close the jar and keep it in the fridge. Stir or shake before using.

How to use kimchi oil

• Drizzled over ramen, udon or a simple bowl of rice

• Tossed through stir-fries and fried rice, like our Kimchi Fried Rice with Smoky Tempeh

• As a dipping oil for dumplings, gyoza or crusty bread

• Spooned over soups, roasted vegetables or crispy tofu

• Whisked into a vinaigrette with a splash of kimchi juice

Tips and storage

• Adjust the heat: start with 1 tbsp gochugaru and add more if you like it fiery.

• Both versions contain fresh garlic and vegetables, so always keep kimchi oil in the fridge, use a clean spoon and enjoy it within a week.

• Oil can turn cloudy or thicken slightly in the fridge. Simply let it sit for a few minutes before using.

• Our kimchi keeps 2 years in the fridge, so it's worth having a jar or two ready for recipes like this. Stock up with a kimchi pack.

Hungry for more ideas? Discover 10 ways to use kimchi in the kitchen.