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Preheat the oven to 200°C.
Spread the peanuts on a baking tray and roast for 10–15 minutes until golden and fragrant. Remove from the oven and allow to cool.
Once cooled, roughly chop the peanuts — you want small crunchy pieces, not dust — and set aside.
Thinly slice the garlic cloves using a sharp knife or mandolin.
Heat the neutral oil in a pan over medium heat. Add the sliced garlic and cook gently until golden and crisp, stirring occasionally. Keep a close eye on it to avoid burning.
Remove the garlic with a slotted spoon and set aside. Allow the oil to cool slightly.
In a heatproof bowl, combine the Korean red pepper flakes, chilli powder, brown sugar, salt, sesame seeds, sesame oil and soy sauce.
Carefully pour the warm garlic-infused oil over the chilli mixture.
Add the chopped roasted peanuts, crispy fried shallots and crispy garlic.
Stir everything together until well combined.
Allow the mixture to cool completely before transferring to a sterilised jar.