Wash the Cheongyang chili peppers thoroughly.

Drain the washed peppers using a strainer.

Chop the peppers finely using a knife or kitchen shears.

Heat 4 tbsp of cooking oil in a pan over medium heat.

Add the chopped peppers to the pan and stir-fry over medium heat. Once the heat rises, reduce to low heat and continue stirring.

Add minced garlic, fish sauce, sugar, and soy sauce to the pan. Stir well to combine.

Continue stir-frying on low heat until the peppers are fully softened.

Add a dash of sesame oil and sesame seeds. Stir briefly to combine.