Step 1

Begin infused oil by adding shallots, garlic, cinnamon and oil to a large cast iron skillet. Let simmer over medium low heat, stirring to combine. Let brown for 30 minutes. This takes a while but it important!

Step 2

While oil is infusing, combine ginger, red pepper flakes, soy sauce, and sugar in a medium sized, heatproof, nonreactive bowl.

Step 3

After your shallots and garlic and brown and crisp in the oil, carefully remove from heat and strain oil through a fine strainer over the bowl with the red pepper flake mixture . I do not have a fine strainer so just used a flour sifter – this works well! You want to add the flavorful oil to the red pepper flakes, but the garlic and shallots are not quite done.

Step 4

Add garlic and shallots back to the skillet and cook over medium low heat, stirring often until frizzled and crispy, about 5-10 minutes more. Be careful to not let them burn – this will impart an acrid taste. If they begin burning, turn down the heat or remove them from the pan altogether. Add shallots and garlic into the oil mixture. Let cool for a few minutes before transferring to a sealed jar to store in the fridge for up to one month.