What is Gochugaru?
Gochugaru is a type of Korean chili powder that is commonly used in Korean cuisine. It is made from dried and ground red chili peppers, and it has a slightly sweet and slightly spicy flavor. Gochugaru is an essential ingredient in many Korean dishes, including kimchi, bibimbap, and various stews and soups. It is also used to add flavor and heat to marinades and dipping sauces. It is typically made from a type of red chili pepper called gochu, which is native to Korea. The peppers are dried and ground into a coarse or fine powder, depending on the desired texture. Gochugaru is available in many Korean and Asian grocery stores, and it can also be found online. So, Korea is the country where gochugaru was first used.
What makes Gochugaru special?
First, you have to know what it is. Coarsley ground Korean chili powder or flakes depending on how you prepare it. This is a staple in Korean cooking and is completely made up of sun dried, de-seeded chili peppers. The word itself actually translates to Chili Powder.
Where did they originate?
Many believe Gochugaru originated in Europe and made their way to Asia from there, but most likely this pepper was grown in Central America. Experts have declared that this pepper was actual present in Asia in the 1200’s. With wild stories about ancient birds carrying them over, however no historian can confidently show that these peppers were in Asia way back then.
What do they taste like, is it spicy?
The Gochugaru flavor is a bit more fruity than your run of the mil crushed red pepper. Substitute the heat for a bit of flavorful fruit and smoke and you’ve got this taste locked down. Now, on a heat scale it can vary a lot. Some will come in around 1,500 Scoville heat units, while others can rack up all the way to 10,000 Scoville Heat Units. Don’t worry you won’t be surprised by the heat, these peppers are labeled, the Maewoon gochugaru is the hotest one, and the deolmaewoon is the least spicy of them all.
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