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Begin by adding both of the sesame oils to a large wok or pan
Turn the heat to low, then add the sliced garlic, ginger and spring onions
Infuse the aromatics for 15–20 minutes, taking care not to let them burn
Remove the pan from the heat, then remove the aromatics from the oil
With the heat still off, add in the gochugaru and Sichuan peppercorns
Quickly stir the oil and the spices together, then set aside to steep and cool to room temperature. This should take about 45 minutes
Once cooled, transfer to a sterilised jar and store in the fridge