Not sure what this is but every time I run out of it I make some more

I chop up the chillis (with seeds) and a bell pepper, add a little bit of salt and stir it all up so the moisture comes out of the peppers. Then I blitz it in a food processor and drain off the moisture, and freeze the chilli juice into ice cubes. Then I add Korean pepper flakes and pour on hot oil infused with garlic. I don't ferment it I just jar it up and put it in the fridge; start using straight away.