1
 2
 3
 4
 5
 6
 7
 8
 9
10
11
12

Heat @peanut oil{3.5%cup} to 300F

Fry @sliced garlic{15%clove} for 90 seconds until about 80% and remove it from the oil and place on a sheet tray lined with a paper towel. 

Fry @shallot{3%large} for 5-6 Minutes at 300F, move to paper towel with garlic

Heat oil back up to 325F and add @star anise{6%pods}, @cinnamon{3%sticks} and @ginger{1%knob}.  Cook until ginger is golden brown, about 5-10 minutes and pour over @gochugaru{30%g} and let sit for 5 minutes and strain oil back into the pot.

Reheat the oil, this time to 325F and pour over remaining gochugaru, @chili flake{2%tbsp}, @szechuan peppercorn{.5%tsp} and @sesame seads{1%tbsp}. Infuse for 10 Minutes.
Once infused, stir in @peanuts{.5%cup} (sift out peanut dust), fried shallots, fried garlic, @salt{2%tbsp}, @honey{.25%cup}, @msg{.5%tsp}, @fish sauce{1%tsp}, and @soy sauce{2%tbsp}.  Be sure to crush garlic and shallots in your hand before adding them to the mixture. 

Let cool, Place in containers and refrigerate (keeps 4-5 weeks in fridge at least)