Gochugaru

• Used as a key ingredient in making kimchi, giving the fermented dish its signature heat and vibrant red color.
• Sprinkled into soups and stews like kimchi jjigae or sundubu jjigae to add depth, spice, and a smoky undertone.
• Mixed into marinades for Korean BBQ dishes such as bulgogi or spicy pork to enhance flavor and add a touch of heat.
• Incorporated into dipping sauces for dumplings or fried foods, often combined with soy sauce, sesame oil, and vinegar.
• Used as a seasoning for stir-fried dishes, noodles, or rice bowls to infuse them with a bold and authentic Korean taste.
• Added to spice blends or rubs for grilled meats and seafood, offering a unique Korean-inspired twist.

• Rich in antioxidants, gochugaru may help support overall health by combating oxidative stress in the body.
• Contains capsaicin, which can add a spicy kick to dishes while potentially boosting metabolism.
• A good source of vitamins A and C, which are essential for immune function and skin health.
• Adds depth and smoky heat to recipes, making it a versatile spice for enhancing flavor without added salt or sugar.
• Commonly used in Korean cuisine, it is a key ingredient in kimchi, soups, and marinades, offering both taste and cultural authenticity.

Store gochugaru in an airtight container in a cool, dark, and dry place, such as a pantry or cupboard, to preserve its vibrant color and flavor. For longer shelf life, you can refrigerate or freeze it, especially if you live in a humid climate. Avoid exposure to direct sunlight or moisture, as this can cause the spice to lose its potency or clump together.