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Pour the cooking oil into a small pot. Set it on medium-low heat. Add the garlic, ginger, bay, peppercorns, and anise. Maintain the heat over medium-low. The goal is to infuse the aromatics into the oil but not fry the garlic and ginger. It should be warm enough that you can smell the spices, but turn down the heat if the garlic starts to sizzle. Maintain the temperature for 20 minutes.
Remove the spices and flavors from the oil. The easiest way to do this is to strain into a fresh pot. However, feel free to scoop them out with a slotted spoon.
Return the oil to the heat. Add the black beans and turn up the heat slightly (to medium). The black beans will sizzle slightly to cook off the residual moisture. After 15 minutes, reduce the heat to low and allow the oil to cool for 5 minutes. Add chili flakes and roast for 10 minutes over low heat. The chili flakes should smell spicy but not burnt.
Remove the oil from the heat. Add the sesame seeds, sugar, and soy sauce. Allow the oil to cool. It’s up to you whether you want to leave the oil chunky (with pieces of black beans, chili, and sesame seeds) or puree it to a smooth paste. It’s traditional to leave it chunky, but we like a smooth sauce.
Store the oil in an airtight container in the fridge for up to 6 months.