CHILI CRISP is the trending condiment
of the moment
Here’s what it is and how to use it

By Staff Writer Roberta Kitto
Recipe included: Spicy Tomato and Egg Soup

Most of us would never guess what Chili Crisp is unless we were acquainted with Chinese cooking at its’ best.  Chili Crisp is a condiment used throughout most Asian cuisine. It can be hot and sweet, savory with a kick, or down right fire in your mouth.

As Chef James, author of the new cookbook  Chili Crisp explains, the condiment Chili Crisp can be used as a savory condiment, a flavorful addition to your recipe, or that extra kick needed to spice up your dish.

Chef James Park

There are 50+ recipes in this cookbook to satisfy your spicy, crunchy, garlicky cravings.  Be sure to read the introductory chapters that explain the different kinds of Chili Crisp and their uses.  The author gives us a brief overview of why he became enamored with Chili Crisp and how to make your own if your local supermarket or specialty store doesn’t carry it.

Chapter one concentrates on such things as all-day-breakfast and midday snacks.  Every day breakfast foods like fried eggs and biscuits suddenly become Chili Crisp Fried Eggs (pg. 31) and Chili Crisp Biscuits with Honey-butter Glaze (pg. 44-45). With just a little Chili Crisp added to familiar recipes breakfast they can become a whole new experience.

Lunch fare can be spiced up with using Chili Crisp in such recipes as Kimchi Quesadilla with Chili Crisp ((pg. 39).

Chapter Two covers noodles and carbs where the recipe for Spicy Miso Butter Linguini with Mushrooms (pg. 66) and Beef Short Rigs Ragu with Cavatappi (pg. 77) can be found.

Chapter Three covers meat, seafood, and more. On page 101 there is a recipe for Skillet-Roasted Chili Crisp Chicken and Vegetables. This is definitely not the usual Sunday dinner chicken. If that recipe doesn’t peek your interest try the Cheesy Chili Crisp-Braised pork Ribs on page 117.

Chili Crisp Burrata Salad with Arugula, Apple, and Walnuts

Side dishes are not neglected by the author.  Chapter Four devotes several pages to such reinvented dishes as Maple-Chili Roasted Carrots with Spicy Yogurt Sauce on page 131.  Feeling brave? Try Spicy Green Onion Pancakes on page 143.

Looking for Desserts with a Twist peruse Chapter Four. Spicy Salted Caramel   Chocolate Bars on page 169 and Spicy Peach and Mixed Berry Crumble (pg.160) are sure to be show stopper.

James video demonstrates two of his favorite recipes: Spicy Tomato and Egg Soup (pg. 49) and Chili Crisp Burrata Salad with Arugula, Apple, and Walnuts (pg. 140).

The author, James Park, is a food developer and writer that shares his love for Koran food in this easy to read and use cook book. This would be a great gift for your adventurous chef friends.

Try this deliciously spicy recipe.

 Spicy Tomato and Egg Soup

Note from the author. “I love having soup for breakfast. It offers the same comfort as sipping a hot cup of coffee to start a day, but with more flavors! I crave this spicy tomato and egg soup, especially as my hangover cure the morning after a night of too much drinking. When I first tasted this easy homey Chinese soup, I immediately thought of gyeran-guk, Korean egg drop soup. I tried a lot of Chinese comfort food after I moved to the United States, and it was so special to experience familiar yet different flavors each time. Regardless of my Korean identity, the comfort I felt from enjoying this soup was universal.”

“Taking the time to cook tomatoes in green onion and garlic–infused oil releases their sweet and tangy natural juices, creating an incredible broth with minimal seasonings. Using chili crisp early in the cooking process, rather than as a finishing touch, adds pleasant heat and umami and allows the flavors to deepen.”

“You can enjoy the soup on its own, but I love eating it gukbap style, which means rice served with the soup in Korean cuisine. Add a scoop of warm rice to the soup bowl and pour the soup directly on top of the rice. Or use this soup as a base for your favorite noodle soup. Starting a day with this warm, flavorful soup will make a big difference in your energy throughout the day, especially if you have a hangover. It works like magic for me every single time!”

Serves 2 or 3

• 1 Tbsp neutral oil, such as vegetable or canola
• 4 green onions, chopped
• 3 garlic cloves, minced (about 1 Tbsp)
• 3 medium tomatoes, roughly chopped into 2 to
• 3 in [5 to 7.5 cm] chunks
• 1 tsp kosher salt, plus more as needed
• ¼ cup [60 g] chili crisp
• ½ medium yellow onion, sliced
• 2 cups [480 ml] chicken broth or water
• 1 Tbsp light soy sauce
• 2 tsp rice wine vinegar
• 1 tsp toasted sesame oil
• 2 tsp cornstarch
• 3 large eggs
• Warm rice or cooked noodles, for serving

1. In a large pot over medium-high heat, heat the neutral oil. Set aside 1 Tbsp of the green parts of the chopped green onions and add the rest of the green onions and the minced garlic to the pot. Sauté for 30 to 60 seconds, or until fragrant. Add the tomato chunks and salt, and cook for 2 to 4 minutes, or until the tomatoes are softened. Add the chili crisp and sliced onion to the pot. Cook for 1 minute while stirring.
2. Add the 2 cups [480 ml] broth and bring it to a boil, then turn the heat to low, season the soup with soy sauce, rice wine vinegar, and sesame oil, and let simmer for 5 to 10 minutes.
3. While the soup is simmering, prepare a slurry by mixing the cornstarch with 1 Tbsp of water in a small bowl. Set it aside.
4. Crack the eggs into a bowl, and beat them until the whites and yolks are fully mixed, preferably using chopsticks.
5. Bring the heat to medium-high, then slowly pour the beaten eggs in a circular motion into the simmering broth. Don’t touch the eggs for 2 minutes, or until the curdled eggs come up to the surface. Then gently break the eggs apart with a spoon.
6. Stir in the prepared cornstarch slurry and let it simmer for few minutes more, or until the broth gets slightly shiny and thicker. Season with more salt if necessary.
7. Serve immediately with the reserved chopped green onions for garnish. Serve with a side of warm rice or cooked noodles for noodle soup. The leftovers can be stored in an airtight container in the fridge for up to 4 days.

Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings By James Park © 2023. Published by Chronicle Books

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Review by Bobbie Kitto

Note: Roberta (Bobbie) Kitto is a freelance writer based out of Laughlin, NV. Her interests include travel, culinary pursuits and gardening. No fee was paid for this article, but she did receive a free cookbook to review. Her opinions are her own.

To make the best of each recipe, use quality ingredients! Bobbie  highly recommends products from Melissa’s

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Edited by Linda Kissam