Step 1

Use a stainless steel or heatproof bowl and add in the green onion, Korean chili powder, crushed red pepper flakes, sesame seeds, and peppercorns directly into the bowl.

Step 2

Use a spoon to mix everything together, and set this aside.

Step 3

Add the oil to a saucepan and heat it up over medium heat. Gently add in the cloves, bay leaves, and cinnamon stick directly into the oil. Let the aromatics simmer in the oil for 2 minutes.

Step 4

After two minutes remove the cloves, bay leaves, and cinnamon from the oil and set it to the side.

Step 5

Now add the minced onion and garlic directly into the oil and fry for about one minute, or until they begin to turn golden brown. Be sure to stir constantly so that it does not burn.

Step 6

Turn off the heat, and gently pour the oil directly into the pepper mixture in the bowl. Stir immediately so that everything gets combined and does not burn. The oil should begin to cool down right away.

Step 7

Once the oil is completely cooled, place it in a container with an airtight lid and refrigerate for up to 4 weeks.