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Add all the dry ingredients (except the 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 to 225F/100 to 110C.
You can test the heat by dipping a wooden chopstick and it should form bubbles or you can also drop a few chili flakes to see if it immediately sizzles.
If it the chili flakes dropped in the oil immediately sizzles, 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.
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: Leave 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.