Gochugaru is a coarse Korean chili powder made from sun-dried red peppers. It is the base of kimchi and many Korean sauces, and it is now appearing in home kitchens around the world.
How it tastes
Gochugaru has a fruity, slightly smoky flavor and a gentle, building heat. It is usually less harsh than cayenne or crushed red pepper, so it adds color and depth without overwhelming a dish.
How to use it
- Eggs: Sprinkle over scrambled or fried eggs.
- Vegetables: Toss roasted carrots or potatoes with oil, salt, and gochugaru.
- Butter: Mix into softened butter for toast or corn on the cob.
- Dressings: Add to a vinaigrette with garlic, soy sauce, and sesame oil.
Buying and storing
Look for flakes that are bright red, not brown. Store in an airtight container away from light and heat. Use within six months for the best flavor.
Who should be careful?
Chili can irritate the stomach, especially for people with reflux or ulcers. Start with a small amount and adjust to your taste.
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