Add the gochugaru, ginger, scallions, chile de árbol, jalapeño, garlic, sesame seeds, sugar, red and green Szechuan pepper and salt to a stainless steel bowl.
Add the grapeseed oil to a saucepan, set over medium-high heat and cook until the oil starts to smoke, about 5 minutes. Pour the oil over the ingredients in the stainless steel bowl and mix thoroughly.
Cook’s Note
The chili oil can be refrigerated in an airtight container for up to 4 days and frozen in an airtight container for up to 3 months.
