In a small sauté pan, toast black pepper, black mustard seeds, fennel seed and star anise. Add to an oven-safe dish with Korean chili flakes and pickled garlic. In a separate pot, heat grape seed oil to about 300° F and pour over the chili garlic mixture. Once the oil has cooled, I like to add a little Super Nova pineapple hot sauce to the mix for a fun kick. Let the mix sit for an hour or two. You can use it right away or store in the fridge for almost forever, but it never lasts past five days in my house!