Korean Chili Oil & Chili Crisp

0 Slice the ginger into 5-6 pieces. 
1 Chop the scallions into 2 inch pieces. Keep the white and green parts separate.
2 In a pot, heat the oil over medium-low heat. To test the oil for readiness - add one ginger slice. If it starts to sizzle, you can add all the ginger slices in. If it does not sizzle, wait for the oil to heat up a bit longer.
3 Fry the ginger for about 1 minute. 
4 Add the white part of the scallion and fry for about 2 minutes.
5 Place the green part of the scallion and fry for about 5-7 minutes.
6 In a heatproof bowl, add the gochugaru and salt. 
7 Scoop out the ginger and scallions from the oil.
8 Place a strainer on top of the bowl with gochugaru and salt to catch any loose bits from the oil.
9 Carefully pour the oil through the strainer in to the bowl and mix well.
10 Let cool completely. 
11 Place a cheese cloth or strainer on top of another bowl. Carefully pour the chili oil through the cheese cloth to separate the chili crisps with the chili oil. 
12 Transfer the chili crisps and chili oil into separate glass tight lid jars.
13 Store in the fridge for up to 6 months.