Author Adapted by Pam / Original by Healthy Nibbles
Ingredients
3tbspcrushed red pepper flakes
3tbspgochugaru (Korean chili flakes)
1tspSzechuan peppercorns (optional)
1tspsalt
1cupvegetable or neutral oil
2tbspfresh ginger, minced
3cloves of garlic, minced
Instructions
Place the crushed red pepper flakes, gochugaru (Korean chili flakes), Szechuan peppercorns, and salt in a large heat-proof glass jar or bowl.
Heat the vegetable oil in a saucepan over medium-high heat for about 3-4 minutes, or until hot.
Carefully pour the hot oil into the glass jar or bowl with the spices. The oil will sizzle and boil up so be careful and pour it slowly. Once it has settled down, add the minced ginger and garlic and give it a stir.
Allow the oil to cool to room temperature, about 20 minutes.
Stir the oil before serving. You can drizzle the oil on noodles, dumplings, or rice and you can also spoon the crushed pepper directly on dishes for more spice.
Store in a tightly sealed jar in the refrigerator. The oil should keep for several weeks.