Chili oil jars, although it may also be made from scratch at home. It is usually available by request at Chinese restaurants. Chili oil has various names in China. It is called (chili pepper splashed with oil) in Shaanxi province and 辣油("spicy oil") or 紅油("red oil" ) in Sichuan province. Among those names the most popular one is 辣椒油("chili pepper oil"). In China, chili oil is prepared basically by pouring hot vegetable oil slowly on chili pepper powder or chopped chili pepper. Many other ingredients can be added alongside to enrich flavor such as Chinese black vinegar, minced garlic, dried ginger skin,
Ojingeo-jeot Ojingeo-jeot Ojingeo-jeot () or salted squid is a "jeotgal" (salted seafood) made by salting and fermenting thinly sliced squid. It is a popular "banchan" (side dish) with high protein, vitamin and mineral contents. Squid is skinned, gutted, washed, salted with coarse salt and let ferment for three to four days. It is then drained, salted again, and let age for three more days up to a month. Well fermented squid is washed, julienned into thin strips, and seasoned with "gochutgaru" (chili powder), "mullyeot" (rice syrup), "aekjeot" (fish sauce), chopped scallions, minced garlic, ground ginger, sliced chili peppers, toasted sesame seeds,