Gochugaru

• Use gochugaru to make authentic kimchi: Gochugaru is the defining ingredient that gives kimchi its characteristic red color, spicy flavor, and slight sweetness. It ferments beautifully with the other ingredients in kimchi, creating a complex and probiotic-rich dish.
• Create flavorful Korean stews and soups with gochugaru: Incorporate gochugaru into Korean stews like kimchi jjigae or sundubu jjigae to add depth of flavor and a pleasant level of spice. Its fruity notes complement the other savory ingredients in the stew, creating a balanced and satisfying meal.
• Marinade meats and vegetables with a gochugaru-based paste for Korean BBQ: Mix gochugaru with soy sauce, garlic, ginger, and sesame oil to create a flavorful marinade for Korean BBQ. This marinade will infuse the meat or vegetables with a smoky, spicy, and savory flavor that is perfect for grilling.
• Sprinkle gochugaru on noodles and rice dishes as a vibrant garnish: A sprinkle of gochugaru can add visual appeal and a touch of heat to noodle dishes like bibim guksu or rice dishes like bibimbap. It provides a pop of color and a subtle kick of spice that elevates the overall dining experience.
• Make gochujang (Korean chili paste) by combining gochugaru with fermented soybean powder, glutinous rice powder, and salt: Gochugaru is the base ingredient for gochujang, a staple Korean fermented chili paste. The gochugaru provides the color, heat, and unique flavor profile that makes gochujang such a versatile and essential ingredient.

• Rich in vitamins A, C, and B vitamins, supporting immune function and overall health.
• Contains capsaicin, which may boost metabolism and have anti-inflammatory properties.
• Provides antioxidants that help protect cells from damage caused by free radicals.
• May contribute to improved cardiovascular health by helping to lower cholesterol levels.
• Source of dietary fiber, promoting healthy digestion and gut health.

To maintain the vibrant color and flavor of gochugaru, store it in an airtight container in a cool, dark, and dry place. A pantry or spice cabinet away from direct sunlight and heat is ideal. Properly stored, gochugaru can last for up to a year. For extended storage, consider refrigerating or freezing it, ensuring it's well-sealed to prevent moisture absorption. Check for freshness by smelling; if the aroma fades significantly, it's time to replace it.