Crispy Chili Pepper Sauce

Ingredients:

• 1.5 cups of vegetable oil
• 1/4 cup fermented black beans (see Note)
• 1 tsp. Sichuan pepper
• 8 cardamom pods
• 5 star anise
• 4 cinnamon sticks
• 10 cm ginger root, thinly sliced ​​(do not peel)
• 0.5 cups of kochukaru
• 2 tablespoons red pepper flakes
• 2 tbsp Kashmiri red chili pepper
• 1 teaspoon of sugar
• 0.5 tsp. monosodium glutamate
• 1/4 cup minced garlic
• 1/4 cup chopped onion

Preparation:

1. Combine the vegetable oil, black beans, Sichuan peppercorns, cardamom pods, 4 star anise, 3 cinnamon sticks, and all but 1 slice of ginger in a large saucepan. Heat over medium-low heat until the oil reaches 120°C (250°F), about 10 minutes. Remove from heat and let steep for 5 minutes.
2. Meanwhile, in a medium heatproof bowl, combine the gochukara, red pepper flakes, Kashmiri chili, sugar, MSG, garlic, remaining anise, cinnamon sticks, ginger slice, and 1 teaspoon salt.
3. Strain the spiced oil through a fine sieve into the dry chili mixture and stir. Discard the oil-soaked whole spices. Let stand at room temperature for at least 1 hour and up to 24 hours. The flavor will develop and intensify as the chili infuses. Serve when completely cool.
4. Store in the refrigerator, tightly covered, for up to 1 month.
   
   
   Note
   
   If you can't find fermented black beans, substitute them with 2 teaspoons of soy sauce, adding it at the very end. The sauce won't be as crispy, but the flavor will be the same.
   
   Gochukaru is a Korean dried red chili flake with a spicy, smoky flavor.
   
   Kashmiri red chili peppers are milder in flavour and are often used to add a vibrant red colour to dishes.