Add all the dry ingredients (everything except the garlic and oil) in a large heatproof bowl. Mix well.

Meanwhile, heat the neutral oil in a saucepan over medium low heat until small bubbles start to appear and the oil is hot, around 200°-225°. You can test the heat by dipping a wooden chopstick (it should form bubbles) or you can also drop a few chili flakes to see if it immediately sizzles.

(Note: when the oil is too hot or starts to smoke, I recommend to turn off the heat and allow for the oil to cool down slightly before pouring it over the dry mix. Oil that's too hot cause burn the sediments and create a bitter chili oil.)

If the chili flakes dropped in the oil immediately sizzle, it’s good to go. Turn off the heat of the pan and carefully pour the oil over the dry chili mix. Mix everything well.

After 30 seconds, add the garlic and stir. Adding the garlic here allows the oil to cool slightly so the garlic doesn't burn.

After the oil has cooled, taste the sediments and feel free to season with more salt and sugar to taste, if needed. If you want more spice, you can add more chili powder/gochugaru.

To store: Allow the mixture to completely cool before transferring to a jar with a lid. Seal tight and store in room temperature in a cool, dry place. Use a clean spoon every time you scoop some of the chili oil to prevent any contamination. I usually keep mine for 3-6 months depending on how fast I consume my chili oil.

Use for: Your favourite noodles, dipping sauce, stir-fries, and more! You can use the oil for stir-frying or even scoop up some of the sediment and use as a base for your stir-fries or other dishes.