Gochugaru

• To make kimchi: Gochugaru is crucial for its color and flavor, giving kimchi its distinctive red hue and moderately spicy taste. The quality of gochugaru greatly impacts kimchi's overall flavor profile.
• In Korean stews and soups (jjigae & guk): Gochugaru is used to add heat and depth of flavor, providing a crucial taste element in dishes like kimchi jjigae, sundubu jjigae, and yukgaejang.
• As a seasoning for Korean side dishes (banchan): Gochugaru is frequently mixed with other ingredients like soy sauce, garlic, and sesame oil to create flavorful seasonings for various banchan, such as seasoned spinach (sigeumchi namul) or spicy cucumber salad (oi muchim).
• In Korean dipping sauces (gochujang based sauces): Used as base ingredient to bring flavor to dishes and for Korean dipping sauces (gochujang based sauces) adding vibrant color and moderate spice.
• For marinating meats: Gochugaru is a key ingredient in many Korean meat marinades, such as bulgogi or kalbi, lending a smoky and slightly sweet flavor with a touch of heat.

• Rich in vitamins, particularly vitamin A, vitamin C, and vitamin K, supporting immune function and overall health.
• Contains capsaicin, which may boost metabolism and aid in weight management.
• Offers antioxidant properties, helping to protect cells from damage caused by free radicals.
• May have anti-inflammatory effects, potentially reducing the risk of chronic diseases.
• Can contribute to improved cardiovascular health by promoting healthy blood flow.
• Provides dietary fiber, which supports digestive health and regularity.

To maintain the vibrant color and spicy flavor of gochugaru, store it in an airtight container in a cool, dark, and dry place. Exposure to light and moisture can cause it to lose its potency and color. For optimal freshness, consider storing it in the refrigerator, especially if you live in a humid climate. Properly stored, gochugaru can last for up to a year or longer.