Take garlic, onion, spring onions, ginger in a food processor and chop it finely. If you don’t have a food processor, use your knife to chop it pretty finely. Set aside in a bowl.

Take a sauce pan. Add in oil, I used refined oil in this recipe. Add the chopped ingredients in cold oil. Now heat the sauce pan and cook this on very low heat for 10 to 15 mins stirring constantly. You have to cook this mixture on very low heat so the garlic, onion crisp up beautifully without getting burnt. First the mixture will start to foam up because of the water content in onion and garlic, later the ingredients start to get crisp.

After 10 mins or so you can see the garlic get crispy. Now add in the sesame oil which will bring the heat down and will stop the garlic getting burnt.

After adding the oil. Add in chilli flakes, gochugaru, sesame seeds, salt, sugar, soy sauce and mix well. Let this cook on low heat for 2 more minutes.

Take it off the heat and let it cool down completely.

Store it in a clean dry bottle. You can keep the bottle at room temperature for a week. If you want to store longer, keep refrigerated.