Step 1

Add the gochugaru and then the chili flakes into your heat-proof vessel. Then, add the minced garlic, ginger, and salt. I like to put the chili flakes at the bottom to keep them from burning later.

Step 2

Pour the oil into a saucepan and heat on medium to medium-high heat for 3 minutes. The temperature should reach somewhere between 325ºF to 340ºF. When you gently swirl the oil inside the saucepan, the oil should look thin, just like the consistency of water. Turn off the heat.

Step 3

Carefully pour the hot oil into the bowl with the spices. The oil will sizzle a lot when it first hits the spices and then fizzle as it cools. Let the oil reach room temperature (about 20 to 30 minutes). If you are apprehensive about pouring hot oil into a bowl, add the spices into another saucepan and pour the hot oil into the second saucepan. (See note 4 for explanation about why I pour hot oil over spices)

Step 4

Give the oil a stir before serving. See headnote for serving suggestions. To store, transfer the oil into a clean jar and refrigerate. Try to use the oil within 2 weeks.