Gochugaru is produced by crushing sun-dried Korean chili peppers (Gochu) into a coarse powder. Gochugaru lives up to its name since in Korean, “gochu” translates to chili pepper, and “garu” translates to powder. You may sometimes find things labeled “Korean chili powder” when you go to the grocery store.
The peppers traditionally used to make this spice are usually sundried or taeyangcho. Rather than utilizing peppers just for heat, peppers used for gochugaru are often on the fruity and smoky side so that you get a more complex flavor.
Perhaps the most common use of gochugaru is in several types of kimchi, though it commonly contributes to several Korean dishes. It is often used with noodles and vegetables and meat dishes in Korean cuisine.
Gochugaru is produced by crushing sun-dried Korean chili peppers (Gochu) into a coarse powder. Gochugaru lives up to its name since in Korean, “gochu” translates to chili pepper, and “garu” translates to powder. You may sometimes find things labeled “Korean chili powder” when you go to the grocery store.
The peppers traditionally used to make this spice are usually sundried or taeyangcho. Rather than utilizing peppers just for heat, peppers used for gochugaru are often on the fruity and smoky side so that you get a more complex flavor.
Perhaps the most common use of gochugaru is in several types of kimchi, though it commonly contributes to several Korean dishes. It is often used with noodles and vegetables and meat dishes in Korean cuisine.
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