There are just a couple of things that separate Korean hot chili oil from other types of chili oil. Usually, it's made with hot oil, with dried hot pepper flakes added. The oil gets infused with the chili oils and flavors, and then is strained so you just have the flavored oil.
Korean hot chili oil is different in a few ways.
The pepper used, specifically, is the Korean gochu pepper. I think,
while preferred for completely authentic product, this is probably
the least critical aspect, as many types of dried peppers are called
into service across cuisines as substitutes for one another.
The pepper used is ground, instead of whole or crushed/flakes.
The oil is additionally flavored with garlic and ginger.
I think you have a couple options here:
Make a batch of your own, and store it in a jar. Method/recipe is here:
Jihye Change: How To Make Chili Oil (Korean Style)
Or use a standard Chinese chili oil, but heat it up and then add some fresh grated ginger and crushed garlic when it is hot, and give it a couple of swirls before tossing any food into it.