Pour the oil in a saucepan. Then also add the cloves, the cinnamon, the star anise, the coriander seeds, the cardamom seeds and the garlic cloves.
Heat this up till the oil is 110 °C and keep it at the temperature for 2 hours.
Meanwhile mix the Korean chili flakes with the salt and while mixing also add the white wine vinegar.
Then turn up the heat till the oil is 150 °C and then pass it through a fine sieve on the bowl that’s filled with the chili flakes. Make sure the bowl is strong enough, otherwise use a metal one.
Now transfer it into a preserving jar and then you can keep the oil in your fridge for many months.Â
