Ingredients:

• 1/3 cup gochugaru (Korean chili powder)
• 1/2 cup red pepper chili flakes
• 3 ounces Japones dried chili peppers (also called chiles Japones or Japanese chilis), seeded, lightly ground
• 1 tablespoon ground Sichuan peppercorn, optional
• 1 tablespoon sugar
• 1 tablespoon mushroom bouillon powder
• 1 teaspoon salt
• 1 ounce fresh ginger, peeled and thinly sliced lengthwise
• 2 cups peanut oil
• 6 ounces shallots, peeled and thinly sliced into rings
• 1 small head garlic, peeled and thinly sliced lengthwise