$11.99
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Coarse ground gochugaru is a versatile ingredient used in Korean cuisine to add heat, color, and texture to a variety of dishes. It’s essential for making traditional recipes such as kimchi, cucumber kimchi (oi kimchi), and baek kimchi (white kimchi). Its coarse flakes are perfect for adding vibrant color and balanced spice without dissolving, making it ideal for fermented dishes and recipes that benefit from texture. It’s also great as a garnish for dishes like bibimbap, noodles, or even non-traditional options like roasted vegetables or pizza.
Gochugaru 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 |
