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Ingredients
  • ½ cup Korean chili flakes
  • 40 g garlic cloves (1.4 ounces), peeled, washed and thinly sliced
  • 40 g ginger (1.4 ounces), peeled, washed, and thinly sliced
  • 70 g green onion (2.4 ounces), peeled, washed, and thinly sliced
  • 1.5 cups cooking oil (I used rice bran oil, but canola or grape-seed oil can work too.)
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