Peanut Chile Crisp

• 1 cup unsalted roasted peanuts
• 1 cup Korean chile flakes (gochugaru)
• 1

In a food processor, combine the peanuts, chile flakes, sugar, garlic, and salt and pulse until finely chopped, about 30 seconds. Add both oils and process until well incorporated, about 30 seconds.

Use right away, or pack into an airtight container and store in a cool, dark cupboard for up to 3 months. The chile crisp is best when enjoyed at room temperature or in a cooked dish.