Gochugaru (Korean Chili Powder)
赤さと甘みを生む魔法の粉！粗さと用途を使い分ける
Description
The soul of Korean heat and color. Milder and sweeter than Japanese chili powders. Cooks meticulously separate 'Coarse' (for Kimchi) and 'Fine' (for soups).
Classification: Everyone, Seasoning, Essential Spice, Usage Distinct
Shops selling Gochugaru (Korean Chili Powder)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Korean dried red chilies(Ground)
Instructions
- Use 'Coarse' for Kimchi and stir-fries. Use 'Fine' for making Gochujang or smoothly dyeing soups red.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
(Never substitute with Japanese Ichimi - too hot)
Pairing
Kimchi making / All Jjigae
Trivia
[Difference] Japanese Ichimi is pure heat. Korean Gochugaru is closer to paprika, used in massive quantities for brilliant color and sweet smokiness.
Eating tips & etiquette
[Unique Culture] Korean households strictly stock massive bags of both 'Coarse' and 'Fine' Gochugaru in the fridge/freezer to prevent flavor loss.
Allergen
None