We love the smoky sweetness and fiery heat of gochugaru, Korean chili powder. It’s a staple in many of our favorite Korean meals. Read on to learn more about this component.
WHAT IS KOREAN CHILI POWDER? WHAT IS THE FLAVOR LIKE?
Traditional red Korean chili powder is prepared by grinding sun-dried chili peppers into various textures, from fine to flaky.
Although it won’t pack the same punch as cayenne or other chili powders, it’ll nonetheless add some heat to whatever you’re cooking. It has a somewhat smokey flavor and is sweeter than Sichuan chili flakes. Korean pickles, soups, and stews all get their signature bright red hue from it.
A GUIDE TO USING GOCHUGARU
Probably the most well-known use of this paste is in kimchi flavoring. On the other hand, we use it to give delicious heat to stews like Kimchi Jigae and Soondubu Jigae.
Chili flakes, typically used in increments of 1 to 4 tablespoons, are a common ingredient in these dishes. A sign of their low temperature!
In a nutshell, Korean chili powder may be substituted for any other chili powder in any recipe. We really enjoy the taste it adds to our Beef and Kimchi Fried Rice, and it works wonderfully in sauces and marinades.
PURCHASE & STORAGE
A wide variety of Asian groceries, both brick-and-mortar and online, stock Korean chili powder.
“Sun-dried” (either taekyung or taeyangcho) is a sign of authenticity and indicates a product of superior quality to its competitors. The coarsely powdered powder is preferred by many Korean chefs.
They will keep for around 18 months if stored properly. After that, swap them out for new ones to keep your food tasting its best.