Product Description
PURPOSE
WHAT IS IT?
Gochugaru chili flakes have such a unique flavor profile. Anyone, who is familiar with the taste, not knowing the pepper, immediately can identify it as: “Korean food!”
Gochu, in Korean, means chili pepper. Garu means powder. The pepper is both ground, and flaked. Here, it’s is a bit misleading, since the pepper is a flaked consistency.
The question, in Korea, isn’t “What do you use it on?” The question is: “What don’t you use it on?”
EXPERIENCE
The chile’s flavor is fruity, smoky, with a distinct high-iron tang. Less earthy than urfa biber pepper flakes, they’re a milder, very similar taste profile to the Chimayo chiles of New Mexico, which share that clay and high-iron soil draw.
Gochugaru’s Korean Pepper base is already a relatively tame 1500 SHU. After drying, it is deseeded, and largely de-pithed, to bring down the heat. The flakes are the air-dried skin, and fruit.
They add a significant amount of bold, savory richness to any dish, in addition to a slight sweetness, and a touch of heat.
Powder is used, sometimes in combination, to get more of the flavor, without leaving too many of the flakes, that can get stuck in teeth, in the mix.
CULINARY GEOGRAPHY
The chile’s flavor is fruity, smoky, with a distinct high-iron tang. Less earthy than urfa biber pepper flakes, they’re a milder, very similar taste profile to the Chimayo chiles of New Mexico, which share that clay and high-iron soil draw.
Gochugaru’s Korean Pepper base is already a relatively tame 1500 SHU. After drying, it is deseeded, and largely de-pithed, to bring down the heat. The flakes are the air-dried skin, and fruit.
They add a significant amount of bold, savory richness to any dish, in addition to a slight sweetness, and a touch of heat.
Powder is used, sometimes in combination, to get more of the flavor, without leaving too many of the flakes, that can get stuck in teeth, in the mix.
TRADITIONAL USES
- Kimchi;
- Gochujang - Korea’s national fermented chili paste;
- Oi-muchim - Seasoned Cucumber;
- Shabu-Shabu - Beef and mushroom hot pot.
IMPROVISATIONAL ‘RIFFS’
- Korean meatloaf - The American classic, with a Korean seasoning twist, served with house kimchi and rice;
- Kormaican Jerk Beef - A hybrid mix of Jamaican brine, and Korean bulgogi finish;
- Cure some avocado oil with gochugaru pepper flakes for a week or two, in a cool, dark place. drizzle, and whisk into risen egg scramble, served over sticky rice, for a really killer breakfast bowl;
- Gochugaru Tagine Chicken - Moroccan cooking’s tagine, with a Korean-flavored palette for the chicken. Served over couscous
THE BACKSTORY
Five centuries ago, Korean cuisine was changed forever. Hot red peppers were imported to the peninsula, in the early 17th century, most likely via the Portuguese introduction of them into Japan. It took roughly 200 years until the low-spicy peppers were fully culturally adopted. Once that happened, though, it totally shifted the flavor palette of Korean cuisine.
AKA
- English: Gochugaru, Korean red chili pepper flakes
- Korean: 고춧가루 (gochugaru)
- Spanish: Gochugaru, hojuelas de chile rojo coreano
- French: Gochugaru, flocons de piment rouge coréen
- Portuguese: Gochugaru, flocos de pimenta vermelha coreana
- Italian: Gochugaru, fiocchi di peperoncino rosso coreano
- German: Gochugaru, koreanische rote Chiliflocken
- Dutch: Gochugaru, Koreaanse rode chilivlokken
- Swedish: Gochugaru, koreanska röda chiliflakes
- Norwegian: Gochugaru, koreanske røde chiliflak
- Danish: Gochugaru, koreanske røde chiliflager
- Finnish: Gochugaru, korealaiset punaiset chilihiutaleet
- Polish: Gochugaru, koreańskie płatki czerwonego chili
- Czech: Gochugaru, korejské vločky z červeného chilli
- Slovak: Gochugaru, kórejské vločky z červeného chilli
- Hungarian: Gochugaru, koreai vörös chilipelyhek
- Romanian: Gochugaru, fulgi de ardei iute roșu coreean
- Bulgarian: Гочугару, корейски люти люспи (червено чили)
- Greek: Gochugaru, νιφάδες κορεάτικου κόκκινου τσίλι
- Russian: Кочугару, корейские хлопья красного перца чили
- Ukrainian: Кочугару, корейські пластівці червоного перцю чилі
- Serbian / Croatian / Bosnian: Gochugaru, korejske pahuljice crvene čili paprike
- Slovenian: Gochugaru, korejski kosmiči rdečega čilija
- Turkish: Gochugaru, Kore kırmızı pul biberi
- Arabic: غوتشوغارو، رقائق الفلفل الأحمر الكوري
- Hebrew: גוצ’וגארו, פתיתי צ’ילי אדום קוריאני
- Persian (Farsi): گوچوگارو، پولک فلفل قرمز کرهای
- Hindi: गोचुगारू, कोरियाई लाल मिर्च के फ्लेक्स
- Urdu: گوچوگارو، کوریائی لال مرچ کے فلیکس
- Bengali: গোচুগারু, কোরিয়ান লাল মরিচ ফ্লেক্স
- Tamil: கோச்சுகாரு, கொரிய சிவப்பு மிளகாய் துகள்கள்
- Thai: โกชูกา루, เกล็ดพริกแดงเกาหลี
- Vietnamese: Gochugaru, ớt đỏ Hàn Quốc dạng mảnh
- Indonesian: Gochugaru, serpihan cabai merah Korea
- Malay: Gochugaru, kepingan cili merah Korea
- Chinese (Simplified): 韩式辣椒碎（Gochugaru）
- Chinese (Traditional): 韓式辣椒碎（Gochugaru）
- Japanese: 韓国唐辛子（コチュカル, フレーク）
- Korean (Romanized): gochugaru
- Korean (Hangul): 고춧가루
- Korean (Alt label): 고추가루 (common variant spelling)
- Korean (Coarse flakes): 굵은 고춧가루
- Korean (Kimchi style): 김치용 고춧가루
- Korean (Seasoning style): 양념용 고춧가루
- Korean (Soup style): 국물용 고춧가루
- Korean (Hotness note): 매운 고춧가루
- Korean (Mild note): 덜 매운 고춧가루
- Korean (Fine note): 고운 고춧가루
- Korean (Packaging): 고춧가루 (Flakes/분말 구분 표기)
- Korean (Gochujang use): 고추장용 고춧가루
- Korean (Bibimbap use): 비빔밥용 고춧가루
- Korean (Tteokbokki use): 떡볶이용 고춧가루
- Swahili: Gochugaru, vipande vya pilipili nyekundu ya Korea
- Amharic: ጎቹጋሩ፣ የኮሪያ ቀይ ቺሊ ፍሌክስ
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