Makes 1 jar
Time: 30 minutes
3/4 cup cooking oil
1/4 cup dried red chili flakes (preferably sichuan but any works)
1/2 tsp gochugaru or sichuan chili powder
3 cloves garlic, minced
2 tbsp white sesame seeds
2 tsp ground sichuan peppercorns (preferably crushed)
1 tsp kosher salt
1 tbsp minced ginger
1 small yellow onion, quartered
4 star anise
2 bay leaves
1 cinnamon stick
In a large heat-safe bowl, add the chili flakes and powder, sesame seeds, garlic, sichuan, peppercorns, and salt.
In a pot, set over low-medium heat (250F), and add neutral tasting oil. Allow the oil to come to 250F or place a wooden chopstick inside to check for bubbles to know if your oil is hot enough.
When the oil is hot, add in the aromatics. Allow this to simmer for at least 20 minutes for best fragrance. Stir occasionally.
After it has simmered, remove the aromatics from the oil and discard them.
Carefully pour the hot oil into your red chili flakes and let it bubble. As it bubbles, stir the flakes with the oil to prevent the flakes from overcooking or burning.
Allow this to cool till it's cool to the touch. Transfer into a sterilized glass, air tight jar, or container.