Gochugaru

Gochugaru (piment coréen en flocons)

What it is

Taeyangcho means sun pepper: the pods are split, seeded and dried outdoors, and it is the sun that fixes the red. At four to eight thousand Scoville the flakes sit well below cayenne, which is how a batch of kimchi can absorb a full cup of them.

In the kitchen

Coarse flakes for kimchi, fine powder for gochujang and sauces; they are not interchangeable. Keep the bag in the freezer — at room temperature the red browns out within a few months.

Goes with

Napa cabbage Garlic Daikon Saeujeot Fish sauce Spring onion Doenjang Pork

Same species

Ají amarillo Ají panca Ajvar Aleppo pepper Ancho chilli Bell pepper

Also used with

Acorn Cheonggukjang Doraji (balloon flower root) Bible tripe Hwangtae (freeze-dried pollack) Kkaennip-jangajji

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