Guga's Homemade Chili Crisp Steak: Every Seed Left In for Maximum Heat
Guga Foods makes his own ultra-spicy chili crisp from scratch — leaving in every seed — and puts it head-to-head against a store-bought version on New York strip steaks. The video also features a surprisingly challenging homemade potato starch noodle side dish tossed in the fiery oil. His team serves as heat-tolerant taste testers with mixed results.
9:58
by Guga Foods
#Korean chili flakes #noodles #homemade condiment #gochugaru #Szechuan #spicy #New York strip #chili oil #chili crisp #potato noodles #food challenge #grilling #steak experiment #heat challenge
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🧾 Ingredients
- 12 cups avocado oil
- 28 cloves garlic, thinly sliced
- 32 large or 4 medium shallots, julienned
- 41 thumb-sized piece of ginger
- 54 spring onions
- 61 star anise (optional)
- 71 small stick cinnamon
- 81 tsp cloves
- 91 tbsp Szechuan peppercorns
- 101/2 cup Chinese chili flakes
- 111 tbsp chili powder
- 121/2 cup toasted sesame seeds
- 132 tsp kosher salt
- 142 tsp white pepper
- 152 tsp MSG
- 161 tbsp Chinese black vinegar
- 171 tbsp soy sauce
- 18New York strip steaks (1.5 inch thick)
- 19Salt
- 20Black pepper
- 21Garlic powder
- 22Potatoes
- 23Potato starch
- 24Corn starch
- 25Water
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