Korean Chili Oil (Gochu-gireum)

Combine gochugaru and toasted sesame seeds in a small heatproof bowl. Set aside.

In a small saucepan, combine neutral oil, smashed garlic, sliced fresh ginger, and scallions.

Heat over medium-low heat. Let the aromatics sizzle gently until they turn golden brown and the oil is highly fragrant, about 10 min. Adjust the heat as needed to prevent burning.

Carefully pour the hot oil through a fine-mesh strainer into the bowl with the gochugaru. The flakes should sizzle slightly. Discard the strained solids.

Stir the mixture well. Let it cool completely at room temperature before transferring it to a clean glass jar. The color will deepen as it sits.