The Heart and Heat of Korean Cuisine: A Deep Dive into Gochugaru
Few ingredients capture the essence of Korean cooking quite like gochugaru (고추가루). These vibrant red pepper flakes are more than just a source of heat – they’re the soul of dishes like kimchi, tteokbokki, and countless Korean stews. Unlike the crushed red pepper flakes you might find at a pizza parlour, gochugaru offers a complex flavour profile that balances sweet, smoky, and spicy notes in perfect harmony.
Traditional gochugaru is made from Korean red chillies (gochu) that are dried in the sun before being coarsely ground. The best varieties come from Chillies grown in rural Korean regions like Yeongyang, where the climate and soil create ideal
conditions for developing the Chillies’ distinctive taste. These flakes range in colour from deep burgundy to bright red, with a texture that’s coarser than cayenne but finer than typical crushed red Chilli. The drying process is particularly crucial, typically taking place during late summer and early autumn when warm winds and abundant sunshine help develop the Chillies’ characteristic sweetness. Farmers often tend to these drying Chillies multiple times a day, rotating them carefully to ensure even exposure and prevent any moisture-related degradation that could compromise their quality.
What makes gochugaru special is its versatility. When it meets oil, it creates a rich paste that forms the backbone of many Korean marinades. In soups and stews, it slowly releases its colour and flavour, turning the broth into a beautiful crimson. And in kimchi, it works alongside fermentation to develop deep, complex flavours that can’t be replicated with any other spice.
When shopping for gochugaru, look for packages labeled “taeyangcho” (태양초), indicating the Chillies were sun-dried rather than machine-dried. The colour should be vibrant and consistent, without any dark spots or discolouration. Store it in an airtight container in your freezer to maintain its freshness and prevent clumping – properly stored, it can last up to a year while maintaining its distinctive flavour profile.