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Combine the vegetable oil, gochugaru, chilli flakes, cinnamon stick, sesame seeds, flaked almonds, garlic, shallot and porcini in a saucepan over high heat.
Cook for a couple of minutes until the oil starts to bubble and then lower the heat and cook for 15 minutes or so.
You want everything to go nice and golden without burning - stir occasionally, but keep a pretty close eye on things.
When you're happy, strain the oil through a fine mesh sieve over a bowl and let the mixture cool.
When it's completely cool, stir it back into the oil and add the tamari, sesame oil and salt.
Store in a jar in the fridge and serve it on absolutely everything.