Tuesday, April 27, 2010

gu-iri ra-yu

There is a food trend going on here...it is called gu-iri ra-yu (goo-ee-li lah-you) or chili oil with "stuff" in it.

It all started with an article about it in a magazine for housewives...now you can't even buy the original item because the company is trying to keep up with the demand.

So one morning on television, I saw a recipe on how to make my own.

I ran into a problem (or two) while making it. First, I didn't have enough ground chili, so I put in some chili flakes. And then I put in too much oyster sauce (that's what happens when you measure over the container!)

Here is the recipe if you want to try.

Gu-iri Ra-yu : Adapted from Komoda Kinya's recipe shown on "Tokudane"
Makes a little over a cup : serving size 1/2 tablespoon or so

30 grams garlic*
300 milliliters olive oil
2 tablespoon ground chili
1/2 tablespoon sugar
1.5 tablespoon kochujang (korean spicy miso)
1.5 tablespoon miso
1/2 tablespoon shoyu
1 teaspoon oyster sauce
1 tablespoon sesame seed
12 grams fried onions
1 tablespoon sesame seed oil

Put everything into a pan and heat until you get tiny bubbles (about 3 minutes or so)

Store in a glass jar and take out of the refridge a little before using.

NOTES:You can change the measurements, adding more or less. You could even add some scallions and or ginger skins. I think the combinations are endless!

The ones I've seen on television are red, red, RED. Mine didn't turn out as red, but this thing has KICK! It starts off sweet then the chili kicks in, you cough a little and then eat some more. The sliced garlic actually tasted more like sliced almonds.

*For the garlic, try to slice it thin first, rinse, dry well then fry, this way you will have some crunch. If you can find some garlic that is already dried and sliced use that instead, it will save you some time. If you do use garlic that is already dried and sliced, just break it up with your hands into chunky bits.

So far, we've eaten this on tofu with green onions...perfect for a light entree or pupu (appetizer).

And mixed with some ground pork and tofu as a kind of mabo tofu.

I also sauteed some shrimp and green onions with it.

This is quite salty and spicy so make sure to serve lots of rice (and beer).

12 comments:

K said...

Yum- this sounds awesome! And I love the idea of making your own condiments, then you can tweak it to exactly how you like it. Thanks for sharing!

K and S said...

Thanks K, I also like to make my own condiments so I know what is going in, no preservatives! :)

Take care.
Kat

Rick said...

That looks like a good recipie Kat! I did't realize there were so many ingredient possibilities in ra-yu!

K and S said...

Thanks Rick, I didn't either until I saw them make it on tv :)

Take care.
Kat

Debinhawaii said...

It looks delicious--especially on that tofu. Yum!

K and S said...

Thanks Debinhawaii, I think we'll be having this a lot this summer :)

Take care.
Kat

Bethany (Dirty Kitchen Secrets) said...

Wow this is an interesting condiment I would like to make myself! Much better than waiting around for it. Thanks for the intro

K and S said...

I hope you like it Bethany :)

Take care.
Kat

frenchy said...

This is a fantastic blog brava!
Maybe not exactly a guiri rayu, but the Hiyashi Mabo-Dofu with some excellent Rayu-and-stuff-in-it at Tom's Kitchen in Shimokitazawa is a killer. Check it out when you have a chance!
http://dw38638.blogspot.com/2010/04/toms-kitchen-chinese-shimokitazawa.html

K and S said...

Thanks Frenchy, will try this when I am in the area :)

Take care.
Kat

manju said...

This is new to me but it sounds delish! Already made a copy of your recipe to try. Thanks for another nice recipe, Kat.

K and S said...

Hope you like it Manju :)

Take care.
Kat