Chop up the garlic, leek and red chili peppers finely. Crush the sliced almonds roughly. Chop the pine nuts roughly.
Put the finely chopped garlic, salt and sesame oil in a small pan. Start cooking over medium heat, and turn the heat down very low once the oil starts bubbling slightly.
When you think the garlic has browned a little bit, add the almonds, pine nuts and chili peppers.
Taste the solid ingredients, and when they are crunchy add the doubanjiang and leek. When the moisture in the leek has evaporated, add the trehalose.
Cool in the pan, then transfer to a storage jar.
Use whatever nuts you have on hand. Cashew nuts or sesame seeds should be delicious too.
To finely chop the chili peppers easily, cut them as shown here from the stem end with kitchen scissors beforehand.
If you don't have any trehalose, try adding 1/2 teaspoon of sugar instead.
Story Behind this Recipe
I've never bought chunky ra-yu, but this one is so good.
The key is to fry the garlic slowly and patiently over low heat until it's very crispy. If you prefer mild and not so spicy flavors, try making this without any chili pepper. Adjust the amount of doubanjiang, since every brand has a different levels of spiciness.