What can I substitute for hot Korean chili oil in this pork noodle recipe? Our local supermarket sells fantastic pork, normally also on offer.  Yesterday I bought a kilo of cubed pork (magro). Yesterday we had kebabs, today perhaps Asian.

So, I've thought about making this Korean noodle dish.  I have never been that good at replicating authentic Asian food, but I'm always willing to have a go.  It's Sunday and the shops aren't open around here.  The recipe calls for - 'Hot Korean Chili Oil', is there something 'different' about it or can I substitute it for what I have in the cupboard?
You can always just make your own Korean chili oil. For example, here's The Woks of Life formula for chili oil:


  1½ cups oil (ideally a vegetable, peanut, or grapeseed oil…light olive oil is fine, but it has a tendency to set in the fridge)
  5 star anise
  1 cinnamon stick, preferably cassia cinnamon
  2 bay leaves
  3 tablespoons Sichuan peppercorns
  ¾ cup Asian crushed red pepper flakes (Sichuan chili flakes are the best)
  1 – 1½ teaspoons salt (to taste)
  
  Heat the oil, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns in a small saucepan over medium high heat. When the oil starts to bubble slightly, turn the heat down to medium.