Master
CHILE-GINGER OIL

Makes 2 cups 

• 1 heaping tablespoon minced ginger

• 1/4 cup Korean chile flake

• 1/4 cup ancho chile powder

• 1 teaspoon cumin powder

• 1 teaspoon kosher salt

• 2 cups grapeseed or canola oil plus 1 tablespoon grapeseed or canola oil for cooking

In a sauté pan coated lightly with 1 tablespoon oil over low heat add the ginger and sauté until soft, about 3 minutes. Add the chile powders, cumin and salt and heat until spices start to smoke. Whisk in oil, bring to a simmer, and continue to simmer for 10 minutes. Remove the oil mixture from heat and allow mixture to cool completely to room temperature.  Using a rubber spatula, transfer the oil mixture to a glass jar and seal the jar.  The mixture will separate, leaving the red Chile-Ginger Oil on top for use.