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In a small pot over medium heat, heat oil until starting to smoke, 3 to 4 minutes.
Meanwhile, in a medium heatproof bowl or jar, stir chile flakes, garlic, sesame seeds, ginger, peppercorns, and MSG until chiles are damp.
Slowly pour hot oil over spices in 4 additions, letting it sizzle through evenly, pausing to stir occasionally before adding the next, and being careful to avoid overflowing. Whisk to incorporate.
Once oil is no longer bubbly, stir in fried shallots and let cool completely.