Run dried 1/4 cup chili in a food processor or blender to make 2 tbsp crushed dried chili.
2 tablespoon crushed dried chili
Place crushed dried chili, Korean pepper flakes, Sichuan pepper, brown sugar, chopped garlic in a heat-proof bowl and set aside.
4 cloves garlic, 1/2 tsp salt, 1 tbsp Korean pepper flakes, 1 1/2 tsp brown sugar, 1/2 tsp Sichuan ground pepper
In a cooking pot, pour in vegetable oil, cinnamon stick, star anise, bay leaves and ginger slices.
2/3 cup vegetable oil, 3 pieces star anise, 2 pieces bay leaves, 1 piece cinnamon stick, 1 thumb-sized ginger
Heat oil over medium-high heat for 3-4 minutes or until oil reach a temperature of 225-250° F (110-120° C) and aromatic.
In the last stages of heating the oil and spices mixture, pour soy sauce in the bowl with dried chili flakes and mix to incorporate..
1 1/2 tbsp soy sauce
Carefully and slowly pour the hot oil through a strainer onto the bowl with chili flakes.
Stir to evenly distribute the heat of the oil and avoid the ingredients from burning.
Continue stirring until the oil settles down and let it sit in room temperature until totally cooled. Serve and Enjoy. Bon appetit!