Deep amber shallots and garlic fry low and slow in neutral oil until they turn crisp and golden, building a base that gets poured, still sizzling, over a bowl of gochugaru, crushed red pepper, and toasted Sichuan peppercorns. That hot-oil pour is where the magic happens — it blooms the spices, crackles the aromatics, and pulls in warm background notes from cinnamon, star anise, and bay leaf. Fermented paste and a touch of sugar round out the heat with savory depth, so every spoonful carries crunch, funk, and slow-building warmth in equal measure. A scatter of toasted sesame seeds on top adds one more layer of nutty crunch before it goes into the jar. This one keeps beautifully in the fridge, getting more flavorful by the day, and it's an easy staple to have on hand for a plant-based kitchen. Spoon it over rice, noodles, dumplings, or roasted vegetables anytime you want an instant hit of texture and spice.
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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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