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.