Crispy golden shallots and garlic float in a deep red, spice-infused oil, built by slowly simmering them with cinnamon, star anise, bay leaves, and whole Sichuan peppercorns until the kitchen smells incredible. That hot oil gets poured straight over a bold blend of gochugaru, crushed red pepper flakes, and toasted ground Sichuan peppercorn, so the spices bloom and sizzle on contact for maximum flavor. The texture is what makes this one special — crunchy bits of shallot and garlic suspended in a glossy, fiery oil that's equal parts smoky, numbing, and savory. A scatter of toasted sesame seeds on top adds one more layer of crunch before it goes into the jar. This one keeps beautifully in the fridge for weeks, ready to spoon over noodles, rice, eggs, or basically anything that needs a jolt of heat and crunch. It's a solid, jar-worthy staple to have on hand if you're cooking on a soy free rotation.
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Combine the gochugaru, crushed red pepper flakes, coarsely ground Sichuan peppercorns, doubanjiang, soy sauce, sugar, and salt in a heatproof bowl large enough to hold all the oil. Stir to combine and set aside.
Pour the oil into a small saucepan and add the sliced shallots, sliced garlic, whole Sichuan peppercorns, cinnamon stick, star anise, and bay leaves. Set over medium-low heat and cook, stirring occasionally, until the shallots and garlic are deep golden and crisp, 18–22 minutes. Watch closely toward the end — the shallots can go from golden to burnt quickly.
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