Gochugaru (고춧가루) is a Korean red chili powder or flakes made from sun-dried red chili peppers. It is a fundamental ingredient in Korean cuisine, known for its moderate heat and deep, slightly smoky flavor. The word "gochugaru" is derived from "gochu" (chili pepper) and "garu" (powder), and it typically comes in two forms: finely ground powder or coarser flakes. The chilies used are usually of the species Capsicum annuum, and they are dried, deseeded, and then either ground or flaked to create gochugaru.
The production of gochugaru begins with selecting ripe red chili peppers, which are then sun-dried or dried using mechanical methods. After drying, the peppers are deseeded, and the flesh is ground into either a coarse or fine texture. The heat level of gochugaru can vary, but it is generally considered to have a mild to moderate spiciness compared to other chili powders, and it has a slightly sweet and smoky profile.
Gochugaru is a key component in many traditional Korean dishes. It is most notably used in making kimchi, the fermented vegetable dish that is a cornerstone of Korean cuisine. The chili powder is mixed with other ingredients like garlic, ginger, and fish sauce to create the paste that flavors kimchi. Gochugaru is also used in soups, stews (such as jjigae), and sauces, where it imparts both heat and color. Another common use is in gochujang, a fermented chili paste made from gochugaru, rice, and fermented soybeans.
Historical Development
Chili peppers were introduced to Korea in the 16th century, following their global spread from the Americas after European contact. Before that, Korean cuisine primarily used black pepper and other native spices. Over time, chili peppers became integrated into Korean food culture, particularly during the Joseon Dynasty (1392–1897), when they became a common ingredient in the diet. The development of gochugaru as a staple seasoning in Korean cuisine has evolved since then, with its use becoming widespread in both everyday cooking and more ceremonial dishes.
