Gochugaru (Korean Chili Flakes)
Gochugaru offers a vibrant, smoky heat with a fruity undertone, reminiscent of sun-dried peppers. Its deep red flakes boast an earthy aroma that transports you to the bustling markets of Korea. The texture is coarse yet brittle, adding a satisfying crunch to dishes. Prized for its balance of spice and sweetness, it's a cornerstone of Korean cuisine, enriching everything from stews to marinades.
Notes
Store gochugaru in an airtight container away from direct sunlight to preserve its potency. Its flavor can mellow over time, so it's best used within a year of opening.
Uses
- Essential ingredient in making kimchi, providing both color and spice.
- Sprinkled on bibimbap for a spicy kick.
- Used to create gochujang, Korea’s famous chili paste.
- Adds depth to stews like kimchi jjigae.
- Mixed into marinades for grilled meats like bulgogi.
Replacements
- Crushed red pepper flakes (less nuanced flavor)
- Aleppo pepper (milder and fruitier)
- Smoked paprika (for smoky flavor, less heat)
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