Garlic Chili Crisp

In a large pot add in the canola oil, sesame oil, and the minced garlic. Heat the oil to medium and simmer for 30 minutes until the garlic is just starting to turn a golden color. (If using fresh garlic, this may take less time than with store-bought minced garlic which contains more water). Once the garlic is just starting to turn golden, add in the star anise, peppercorns, and cinnamon sticks. Simmer for an additional 10 minutes. Place all of the other remaining ingredients (red pepper flakes, crispy fried shallots, sesame seeds, smoked paprika/gochugaru, salt, sugar, MSG) in a large bowl. Carefully pour the hot oil mixture over the ingredients in the bowl and stir to combine. Return all ingredients to the pot and bring to a rolling boil for 10 minutes, whisking often, until a deep golden brown color develops. Remove from heat and cool to room temperature. Remove the cinnamon sticks and star anise. Pour into sanitized jars and refrigerate. It’s good for up to three months.