In a large heat-proof bowl combine gochugaru, ground Szechuan peppercorns, paprika, soy sauce, sugar, MSG, sesame seeds, chopped peanuts, ginger, cinnamon sticks and star anise.

Place the vegetable oil in a skillet or saucepan with the sliced shallots and garlic while the oil is cold. Heat over medium-high and fry until the shallots and garlic are golden brown and crispy.

Remove the crisped shallots and garlic from the oil with a slotted spoon and spread them on a baking sheet to cool and crisp further.

Return the oil to the heat and bring it up to about 330°F (approx. 166°C).

Carefully and slowly pour the hot oil over the bowl of dry ingredients. The oil will sizzle and produce steam and vapors—pour cautiously.

Stir the mixture to combine and let it cool completely. Once cool, remove the whole star anise and cinnamon sticks.

Add the cooled crispy shallots and garlic back into the oil-chili mixture, stir to combine, then transfer to a jar and store covered. Keeps up to 3 months refrigerated.