Gochugaru

Gochugaru (고추가루) is a variety of Korean chili powder made from dried red chili peppers. It is a key ingredient in many traditional Korean dishes, providing a distinctive flavor and vibrant red color. The name "gochugaru" is derived from "gochu" (고추), meaning chili pepper, and "garu" (가루), meaning powder.

Characteristics

Gochugaru is known for its unique texture and flavor profile. The chili peppers used to make gochugaru are typically sun-dried, which helps to preserve their natural sweetness and heat. The powder can range in texture from fine to coarse, and its heat level can vary from mild to hot, depending on the type of chili peppers used.

Culinary Uses

Gochugaru is an essential ingredient in many Korean dishes, including:

• Kimchi: A traditional fermented vegetable dish, often made with napa cabbage and radishes, seasoned with gochugaru, garlic, ginger, and other spices.
• Tteokbokki: A popular street food made with chewy rice cakes, fish cakes, and a spicy gochugaru-based sauce.
• Bibimbap: A mixed rice dish that often includes gochugaru in its spicy sauce.
• Gochujang: A fermented chili paste that combines gochugaru with glutinous rice, fermented soybeans, and salt.

Health Benefits

Gochugaru is rich in vitamins A and C, and it contains capsaicin, which is known for its anti-inflammatory and metabolism-boosting properties. The chili powder is also a good source of antioxidants.

Storage

To maintain its flavor and potency, gochugaru should be stored in an airtight container in a cool, dark place. Refrigeration is recommended for long-term storage.

Related Pages

• Korean cuisine
• Kimchi
• Gochujang
• Tteokbokki
• Bibimbap
• Capsaicin

See Also

• List of Korean dishes
• List of condiments
• Chili powder