$11.99
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Fine ground gochugaru is a versatile ingredient used in Korean cuisine to add heat, color, and flavor to a variety of dishes. It’s essential for making recipes such as gochujang (fermented chili paste), kimchi jjigae (kimchi stew), and tteokbokki (spicy rice cakes), where its smooth, powdery texture dissolves completely for a silky consistency. While not typically used for kimchi, it can still add heat to other dishes and works well as a topping for bibimbap, noodles, or even non-traditional options like soups, sauces, or pizza, for a pop of flavor and color.
Gochugaru powder can be used in several ways:
Gochugaru is typically used when preparing Korean dishes that require a balance of heat and depth, such as during:
Gochugaru is used for its unique ability to bring spice, color, and depth to dishes. Its vibrant red hue adds visual appeal, while its smoky undertones and balanced heat contribute to the complex flavor profiles that are integral to Korean cuisine. It’s also a cultural staple, vital for creating the authentic tastes and textures of traditional Korean dishes.
When choosing between coarse ground and fine ground gochugaru, it’s all about the texture and application. Coarse ground gochugaru is the go-to for making kimchi because its larger flakes provide the perfect balance of spice, color, and texture without turning into a paste. On the other hand, fine ground gochugaru is more powdery and works best for smooth sauces, marinades, or dishes like tteokbokki and soups, where you want the spice to dissolve completely into the liquid. If you’re making kimchi, stick to coarse ground for that traditional look and feel. For anything like stews, dressings, or spicy dips, fine ground will give you that silky consistency.
| Weight | 0.5 lbs |
|---|---|
| Dimensions | 5.5 × 8.5 × 0.5 in |
