Prepare the fresh aromatics

• Finely mince the scallions.
• Finely dice the jalapeños, keeping the seeds in if you want more heat.
• Peel the ginger and dice it to about the same size as the jalapeños.

Grind the spices

• Grind the green Szechuan peppercorns in a mortar and pestle to a coarse texture.
• Blitz the chile de árbol until coarsely ground.

Heat the oil

• Pour the grapeseed oil into a saucepan and set over medium-high heat.
• Heat until the oil starts to smoke.

Assemble the chili mixture

• In a stainless steel bowl, combine the gochugaru, ground chile de árbol, red and green Szechuan peppercorns, sesame seeds, scallions, jalapeños and ginger.
• Grate in the garlic, then add the salt and sugar.
• Mix everything together.

Pour the hot oil and finish

• Ladle the smoking hot oil over the chili mixture; the heat will cook the fresh ingredients.
• Mix thoroughly and let cool before transferring to a jar.