Your chili crisp. Your oil. Your way.
Most chili crisps are made with soybean or grapeseed oil — and that's the end of the conversation. KYUNU DIY Chili Oil is different. You choose the oil. You control the heat. You make it yours.
The blend
Sweet heat that builds slow and stays. Shallots fried to a crisp. Aromatics that bloom the moment they hit hot oil. A savory, umami-forward finish with just a whisper of brightness to keep it from sitting heavy.
Traditional ramen has always finished with an aromatic oil — not as an afterthought, but as the move that signals someone who knows what they're doing made this bowl. This is our version of that move.
Make it your own
Start with the blend. Add what speaks to you — extra chili flakes, toasted sesame, a pinch of citrus zest. Then choose your oil: EVOO for grassiness, avocado for clean heat, sesame for depth. No seed oils if that's your thing. No compromises either way.
How to make it
Heat your oil of choice to 325–350°F and pour over the spices in a heatproof jar. That's it. Store in the refrigerator.
We recommend the Weck 976 Mini Mold Jar. Jar and oil not included.
Use it on everything
Ramen. Salmon. Eggs. Roasted vegetables. Anything that needs a spicy kick and a glossy finish.
INGREDIENTS: Chili Flakes, Garlic Powder, Fried Shallots (Shallots, Soybeal Oil), Fried Garlic (Garlic, Soybeal Oil), Mushroom Seasoning (Mushroom Extract, Salt), Red Miso (Soybean, Salt, Water), Monkfruit Sweetener (Monkfruit Extract, Allulose), Salt, Thai Chili, Vegan Fish Sauce (Yeast Extract, Mushroom Extract, Salt, Sugar), Curry Powder, Sichuan Peppercorn, Malt Vinegar Powder, Pork Stock (Yeast Extract, Sugar, Salt), Kaffir Lime Leaf Powder
CONTAINS: SOY
Add some text to tell customers more about your product.
Your chili crisp. Your oil. Your way.
Most chili crisps are made with soybean or grapeseed oil — and that's the end of the conversation. KYUNU DIY Chili Oil is different. You choose the oil. You control the heat. You make it yours.
The blend
Sweet heat that builds slow and stays. Shallots fried to a crisp. Aromatics that bloom the moment they hit hot oil. A savory, umami-forward finish with just a whisper of brightness to keep it from sitting heavy.
Traditional ramen has always finished with an aromatic oil — not as an afterthought, but as the move that signals someone who knows what they're doing made this bowl. This is our version of that move.
Make it your own
Start with the blend. Add what speaks to you — extra chili flakes, toasted sesame, a pinch of citrus zest. Then choose your oil: EVOO for grassiness, avocado for clean heat, sesame for depth. No seed oils if that's your thing. No compromises either way.
How to make it
Heat your oil of choice to 325–350°F and pour over the spices in a heatproof jar. That's it. Store in the refrigerator.
We recommend the Weck 976 Mini Mold Jar. Jar and oil not included.
Use it on everything
Ramen. Salmon. Eggs. Roasted vegetables. Anything that needs a spicy kick and a glossy finish.
INGREDIENTS: Chili Flakes, Garlic Powder, Fried Shallots (Shallots, Soybeal Oil), Fried Garlic (Garlic, Soybeal Oil), Mushroom Seasoning (Mushroom Extract, Salt), Red Miso (Soybean, Salt, Water), Monkfruit Sweetener (Monkfruit Extract, Allulose), Salt, Thai Chili, Vegan Fish Sauce (Yeast Extract, Mushroom Extract, Salt, Sugar), Curry Powder, Sichuan Peppercorn, Malt Vinegar Powder, Pork Stock (Yeast Extract, Sugar, Salt), Kaffir Lime Leaf Powder
CONTAINS: SOY
Add some text to tell customers more about your product.