Summary

Korean chile, also known as Gochugaru, is a vibrant and essential ingredient in Korean cuisine, known for its bright, fruity flavor that carries a hotter punch than the similar Aleppo pepper. This spice comes in a fine flake form, ensuring it disperses evenly into dishes, which is perfect for those who dread the surprise of biting into a whole chile pod. It's particularly famed for its role in creating spicy Sichuan stir-fried dishes and the beloved Korean staple, kimchi.

History

Historically, this chile has been a cornerstone in Korean kitchens, used predominantly in kimchi, which dates back to the Three Kingdoms Period (37 BC-AD 668). Its cultivation and usage have evolved, but its importance remains undiminished, reflecting Korea's love for deep, spicy flavors that are integral to their food culture. The spice's journey isn't just limited to Korea; it has made its mark across various cuisines, adapting to different culinary landscapes while still holding onto its fiery, distinct identity.

Why We Love It

Korean chile's fruity yet fiery taste enhances not just traditional Korean dishes but also gives a new twist to any meal needing a spicy kick. For a batch of authentic kimchi or a simple vegetable stir-fry, Korean chile is our go-to for that perfect blend of heat and flavor.

The More You Know

Korean chile is not just about heat; it's also about color. In Korea, the vibrancy of Gochugaru is so valued that it's often used more for its bright red color, which is considered to bring good fortune, than its spice level. Next time you dine on a dish brightened by this chile, remember, you're feasting on a bit of good luck!