Step 1

Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.

Step 2

Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.

Step 3

Remove from heat and allow to cool for 2-3 minutes. The flavors will infuse the oil even further.

Step 4

In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.

Step 5

Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.

Step 6

Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.

Step 7

Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.