Gochugaru is an essential ingredient in Kimchi (pickled cabbage), Korea’s national dish, which is ubiquitous in the country. The dish is so widely-loved that no meal would be considered complete without some, and in turn no Kimchi would be complete without a healthy dose of gochugaru.
Gochugaru’s flavour is smoky, sweet and fruity, and it has a hot kick which will delight all chilli lovers! In Korea it is also a main ingredient in Bulgogi (basically a barbecue style of cooking, where the meat is marinated with soy sauce, ginger, garlic, vinegar and gochugaru) and in stir-fries, and it is used as an all-purpose seasoning in many noodle dishes and soups.
Gochugaru’s distinctive flavour is becoming more and more popular now in the West, and it can be used in the same fashion as most other chilli flakes. It works particularly well when used mixed with other spices to marinate meat and fish which will be grilled or fried, and is amazing when added to the coating for Southern Fried Chicken. It is a hot chilli, so a little goes a long way.
A must-have for anyone who loves Korean food, and a delightful addition to anyone’s pantry!