Product Description
PURPOSE
WHAT IS IT?
Gochugaru chili, the Korean pepper, has 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. There is a culinary method to the consistencies.
The question, in Korea, isn’t “What do you use it on?” The question is: “What don’t you use it on?” The powder finds its way into applications where the texture of the flakes is less desirable.
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, in this version. Some are ground with the seeds and pith, for a “hot” version.
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 with the flakes, to get more of the flavor, without either the visual clutter of the flakes, or the ability for them to find their way between teeth.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Kimchi;
- Gochujang - Korea’s national fermented chili paste;
- Oi-muchim - Seasoned Cucumber;
- Shabu-Shabu - Beef and mushroom hot pot.
IMPROVISATIONAL ‘RIFFS’
Gemelli Gwangju
- 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;
- Gemelli Gwangju - Gemelli pasta; gochugaru powder, mascarpone, garlic, green onions, and spices.
- 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 (fine powder)
- Korean: 고춧가루 (고운가루, fine)
- Spanish: Gochugaru, chile rojo coreano (polvo fino)
- French: Gochugaru, piment rouge coréen (poudre fine)
- Portuguese: Gochugaru, pimenta vermelha coreana (pó fino)
- Italian: Gochugaru, peperoncino rosso coreano (polvere fine)
- German: Gochugaru, koreanisches rotes Chilipulver (fein)
- Dutch: Gochugaru, Koreaanse rode chilipoeder (fijn)
- Swedish: Gochugaru, koreanskt rött chilipulver (finmalet)
- Norwegian: Gochugaru, koreansk rød chilipulver (fin)
- Danish: Gochugaru, koreansk rød chilipulver (fin)
- Finnish: Gochugaru, korealainen punainen chilijauhe (hieno)
- Polish: Gochugaru, koreańska czerwona papryka chili (drobny proszek)
- Czech: Gochugaru, korejské červené chilli (jemný prášek)
- Slovak: Gochugaru, kórejské červené chilli (jemný prášok)
- Hungarian: Gochugaru, koreai vörös chili (finom por)
- Romanian: Gochugaru, ardei iute roșu coreean (pudră fină)
- Bulgarian: Гочугару, корейски червен лют пипер (фин прах)
- Greek: Gochugaru, κορεάτικη κόκκινη πιπεριά τσίλι (λεπτή σκόνη)
- Russian: Кочугару, корейский красный перец чили (мелкий порошок)
- Ukrainian: Кочугару, корейський червоний перець чилі (дрібний порошок)
- Serbian / Croatian / Bosnian: Gochugaru, korejska crvena čili paprika (fini prah)
- Slovenian: Gochugaru, korejski rdeči čili (fin prah)
- Turkish: Gochugaru, Kore kırmızı acı biberi (ince toz)
- Arabic: غوتشوغارو، فلفل أحمر كوري (بودرة ناعمة)
- Hebrew: גוצ’וגארו, פלפל צ’ילי אדום קוריאני (אבקה דקה)
- Persian (Farsi): گوچوگارو، فلفل قرمز کرهای (پودر نرم)
- Hindi: गोचुगारू, कोरियाई लाल मिर्च (बारीक पाउडर)
- Urdu: گوچوگارو، کوریائی لال مرچ (باریک پاؤڈر)
- Bengali: গোচুগারু, কোরিয়ান লাল মরিচ (সূক্ষ্ম গুঁড়ো)
- Tamil: கோச்சுகாரு, கொரிய சிவப்பு மிளகாய் (நுண் பொடி)
- Thai: โกชูกา루, พริกแดงเกาหลี (ผงละเอียด)
- Vietnamese: Gochugaru, bột ớt đỏ Hàn Quốc (mịn)
- Indonesian: Gochugaru, bubuk cabai merah Korea (halus)
- Malay: Gochugaru, serbuk cili merah Korea (halus)
- Chinese (Simplified): 韩式辣椒粉（Gochugaru，细粉）
- Chinese (Traditional): 韓式辣椒粉（Gochugaru，細粉）
- Japanese: 韓国唐辛子粉（コチュカル, 細挽き）
- Korean (Romanized): gochugaru (fine powder)
- Korean (Hangul): 고춧가루 (고운가루)
- Korean (Alt term): 고운 고춧가루
- Korean (Common label): 고춧가루 고운맛
- Korean (Store label): 고춧가루 (fine)
- Korean (Packaging term): 고운 고춧가루
- Korean (Gloss): Korean red chili powder (fine)
- Korean (Cooking): 김치용 고운 고춧가루 (fine, for kimchi)
- Korean (Other): 양념용 고운 고춧가루 (fine, for seasoning)
- Korean (Coarse contrast): 굵은 고춧가루 (coarse)
- Korean (For soups): 국물용 고춧가루 (for soups)
- Korean (For marinades): 양념용 고춧가루 (for marinades)
- Korean (For kimchi): 김치용 고춧가루 (for kimchi)
- Korean (For gochujang): 고추장용 고춧가루 (for gochujang)
- Korean (For bibimbap): 비빔밥용 고춧가루 (for bibimbap)
- Korean (For tteokbokki): 떡볶이용 고춧가루 (for tteokbokki)
- Swahili: Gochugaru, unga wa pilipili nyekundu ya Korea (laini)
- Amharic: ጎቹጋሩ፣ የኮሪያ ቀይ ቺሊ ፓውደር (ቀጭን);’[‘
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