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PdfPlace the mushroom, shallot, garlic, almonds, sesame seeds, cinnamon stick, red chilli flakes, gochugaru and neutral oil in a saucepan and heat over medium-high heat for 1-3 minutes, until the oil starts to bubble around the edge.
Reduce the heat to medium-low and cook for 15-20 minutes, stirring occasionally, until the shallot, garlic, almonds and sesame seeds are golden and crispy.
Strain the oil through a fine-mesh sieve set over a bowl and leave the mixture to cool.
When the mushroom mixture is completely cool, stir it back into the oil (including the cinnamon stick) and add the soy sauce or tamari, sesame oil and sea salt flakes.
Store the umami crisp in a sterilised jar in the fridge for up to 3 months.