Sun-dried Korean red pepper, ground to a coarse flake. The visual and flavour signature of kimchi, gochujang, and tteokbokki.
Korean. Capsicum arrived in Korea in the late 1500s via Japanese trade with the Portuguese; gochugaru as we know it was standardised in the 1700s. The best comes from Yeongyang in North Gyeongsang province.
Smoky, fruity, mildly sweet. Heat is moderate (Scoville ~4,000–8,000) — much less than cayenne. Not interchangeable with chili powder.
Kimchi (the red colour is exclusively gochugaru). Mixed into doenjang for ssamjang. Sprinkled on grilled meats. Used in 90% of Korean stews and braises.
Buy from a Korean grocery if possible; supermarket 'Korean chili flakes' are often the wrong product. Look for vivid red-orange colour and a fruity smell. Refrigerate after opening.
If absolutely necessary, a 70/30 blend of mild Hungarian paprika and cayenne approximates the colour and heat. The smoke and sweetness are lost.
Refrigerator or freezer, sealed, 6–12 months. The colour fades in light.
