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Ingredients
  • 2 to 3 tbsp gochugaru Korean Chili Powder, see notes
  • 2 tbsp chili flakes or crushed red pepper
  • 1 to 2 tsp Szechuan pepper (i grounded mine using a mortar and pestle), add more or less if you want more of the numbing spice
  • ½ tsp Chinese five spice powder
  • 1 tsp sugar
  • ½ tsp fine salt
  • ½ tbsp sesame seeds
  • 1 cup neutral oil (avocado, vegetable, canola, etc)
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