Start by pouring hot water over dried scallops and shrimp to rehydrate them. You want enough water to completely cover them all. Cover with a lid and set aside while you prepare the remaining steps.
¼ cup dried scallops, ¼ cup dried shrimp
Using a mandolin, thinly slice your shallots and garlic.
2 large shallots, 10 cloves garlic
In a pot add 2 cups of oil.
2 cups neutral oil
Place thinly sliced shallots and garlic into the oil then turn the heat up to medium. Let this cook for 20-25 minutes while stirring until golden brown. Remove and set aside on a paper towel to cool.
Into a heat proof metal bowl mix together your remaining ingredients.
1¾ cups Chinese red chili flakes, 3 tbsp Korean chili flakes (gochugaru), ¾ tbsp salt, 1 tbsp sugar, 1 tsp MSG, 1 tbsp soy sauce, 1 tbsp sesame seeds
Strain and pat dry your shrimp and scallops. Chop them up into smaller pieces.
¼ cup dried scallops, ¼ cup dried shrimp
Add your chopped shrimp and scallops into the hot oil and keep over med-high heat for 5-10 minutes until browned and fragrant.
Pour pot of oil including the fragrant shrimp and scallops into the heat proof bowl with remaining ingredients.
Add crispy garlic and shallots we made early and mix well.
Serve this with anything you like.
