Gochugaru is a type of chili powder that is commonly used in Korean cuisine. It is made from dried and ground red chili peppers, and is an essential ingredient in many Korean dishes, including kimchi, tteokbokki, and bulgogi.
Gochugaru is known for its distinct flavor and heat level. It is usually medium-hot, with a smoky and slightly sweet taste, and a texture that is slightly coarse. The heat level can vary depending on the type of pepper used, as well as the processing and grinding method.
Gochugaru isn’t the same as other chilis
Gochugaru is different from other chili powders, such as cayenne pepper or paprika, in that it is made from a specific type of Korean chili pepper called “taeyangcho.” These peppers are traditionally sun-dried, and then ground into a coarse powder, which gives gochugaru its unique texture and flavor.
In addition to its use in traditional Korean dishes, gochugaru has gained popularity in other cuisines around the world, particularly in fusion and experimental cooking. It can be used to add heat and flavor to soups, stews, marinades, and rubs, and can also be sprinkled on top of dishes as a finishing touch.
Suggested uses for gochugaru in food dishes
Gochugaru can be used in a variety of dishes to add heat, flavor, and color. Here are some ways you can use gochugaru in your cooking:
- Kimchi: Gochugaru is a key ingredient in making kimchi, a spicy and tangy Korean fermented vegetable dish. Mix together sliced cabbage, radish, carrots, and scallions with a paste made from gochugaru, garlic, ginger, fish sauce, and sugar.
- Tteokbokki: Tteokbokki is a popular Korean street food made from chewy rice cakes cooked in a spicy sauce. The sauce is made by simmering gochugaru, soy sauce, sugar, and stock until it thickens, then adding the rice cakes and other ingredients like fish cakes or boiled eggs.
- Bulgogi: Gochugaru can be used in the marinade for bulgogi, a Korean grilled beef dish. Mix together soy sauce, sugar, sesame oil, minced garlic, and gochugaru, then marinate the beef for a few hours before grilling.
- Fried Chicken: Mix together gochugaru, garlic powder, salt, and pepper, then coat chicken wings or drumettes in the mixture before frying. The gochugaru adds heat and flavor to the crispy coating.
- Stir-fries: Add gochugaru to stir-fries along with other seasonings like soy sauce, ginger, and garlic. It pairs well with vegetables like broccoli, bell peppers, and onions.
- Deviled Eggs: Mix together mayonnaise, dijon mustard, gochugaru, and a splash of rice vinegar, then pipe the mixture into halved hard-boiled eggs for a spicy twist on deviled eggs.
Remember that gochugaru is relatively spicy, so start with a small amount and adjust to taste. You can always add more, but it’s hard to take away the heat once it’s been added.