Discover two delicious chili crisp recipes from Korean food writer James Parks new cookbook, Chili Crisp.
And, frankly, hes not wrong: The fiery and crunchy topping pairs perfectly with just about anything.
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food writer and author ofChili Crisp
Great news?
Its important to note that chili crisp is far from new.
(hi, my kitchen, its me!)
Lots of flavorandheart-healthy benefits… we love.
food writer and author ofChili Crisp
So, now that were all riding the chili crisp bandwagon, how can we master makingandcooking with it?
There are infinite possibilities of flavors and tastes because of these big umbrella categories.
Other common ingredients include fermented black beans, fried garlic, fermented soybeans, andother delicious sources of umami.
There are infinite ways to use chili crisp.
Do all chili crisps taste similar?Absolutely not!
Thats like saying all hot sauces taste the same, or that all kimchi tastes the same!
Some might be super mild, while others may be oilier, crunchier, spicier, and so on.
Chili crisp has chili oil, but chili oil doesnt have chili crisp (i.e.
the deliciously crunchy combo of chili flakes, fried garlic, fermented black beans, and so on).
You should be able to taste and see the crisp textures.
In contrast, chili oils simply chili-infused oilolive oil or canola oil, generally steeped with some spices.
There are often few (if any) visible flavoring agents.
I keep all my chili crisp in the fridge, even those that dont specifically call for refrigeration.
I think the flavors keep longer in the fridge, but many varieties dont require refrigeration.
How do I use it?There are infinite ways to use chili crisp.
Heat for 6 to 8 minutes, or until the onion and garlic get toasty and brown.
Add the red pepper flakes and Aleppo pepper flakes and cook for about 1 minute, stirring constantly.
Transfer the mixture to a heatproof bowl.
Add the soy sauce, paprika, and salt and stir to combine.
Fill a bowl with ice and water.
Once the eggs are done, immediately transfer them to the ice-cold water to shock and stop the cooking.
Keep them in cold water for 10 minutes while preparing the rest of the dish.
In a medium cast-iron skillet over medium-high heat, add 1 Tbsp of the olive oil and the panko.
Lightly fry the bread crumbs until they turn golden brown, 3 to 5 minutes.
Zest the lemon and reserve the zest.
Cut the lemon in half.
Transfer the bread crumbs to a medium bowl.
Add the reserved lemon zest (about 1 tsp) and 2 Tbsp of the chili crisp.
Mix to combine and set aside.
Halve any thick broccolini stems.
Toss them with the remaining 3 Tbsp of olive oil.
Reheat the skillet over high heat for at least 2 minutes, or until smoking hot.
Flip and cook for another 1 to 2 minutes, depending on how charred and crispy you want them.
Turn frequently after the initial charring process to evenly cook.
The color of the broccolini should be darker green when its done.
When ready to assemble, peel the eggs.
Arrange the charred vegetables on a serving platter and sprinkle with the bread crumbs.
Halve the jammy eggs and place them around the platter.
The leftovers can be stored in an airtight container in the fridge for up to 4 days.
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