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Heat your oven to 180°C. Place the peanuts in a small roasting tin. Season with a good pinch of salt and bake for 10 minutes, then add the toasted sesame seeds and bake for a further 2 to 3 minutes, or until golden brown. Leave to cool completely.
Meanwhile, place the gochugaru and crushed red chilli flakes in a medium heatproof bowl and place a fine mesh sieve on top.
Place the garlic and vegetable oil in a small saucepan. Heat the saucepan over medium heat and bring to a simmer. Reduce the heat to low/medium-low and cook, stirring occasionally, until the garlic is beginning to brown. Don’t be tempted to turn the heat up to high to speed up the process. Extracting the moisture from the garlic, which is key to crisping it up, takes time – anywhere from 10 to 15 minutes.
Strain the garlic-oil mixture into the heatproof bowl with the chillies and stir to combine. Let the garlic cool in the sieve – this will help it fully crisp up.
Add the soy sauce, sugar and toasted sesame oil to the chilli oil mixture, as well as good pinch of salt. Stir to combine and leave to cool.
Once cool, add the peanut-sesame mix and crispy garlic to the oil and mix to combine. Transfer to a jar and store in the fridge for up to a month. Stir well before serving.