Chilli Korean Flakes (Gochugaru)-35g

$4.99

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35G

Product description

Traditionally used in Korea for making Kimchi (a fermented cabbage condiment), Korean Chilli Flakes, also called Gochugaru, have a warm, fruity flavour. They are mild in heat, so make a great chilli seasoning option in place of regular hot chilli flakes. Whether used in cooking or sprinkled on top to season dishes, these flakes add a fruity chilli flavour to any savoury dish – both meat veg.

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Flavour Notes:

Traditionally used in Korea for making Kimchi (a fermented cabbage condiment), Korean Chilli Flakes, also called Gochugaru, have a warm, fruity flavour. They are mild in heat, so make a great chilli seasoning option in place of regular hot chilli flakes. Whether used in cooking or sprinkled on top to season dishes, these flakes add a fruity chilli flavour to any savoury dish – both meat and veg.

Culinary Notes:

With a fruity flavour and warm subtle hum, Korean Chilli Flakes (traditionally called Gochugaru) make a delicious seasoning for savoury food. Traditionally used to make Kimchi, a fermented cabbage condiment from Korea, Gochugaru chilli flakes are very mild in heat, so their full flavour can be tasted without the burn of regular red chilli flakes.

Health Benefits:

Gochugaru Chilli Flakes are rich in vitamin E, with enough to account for 14% of your daily recommended intake with just two teaspoons. They also contain high levels of vitamin A, as well as fibre, iron, and minerals such as copper. Like many other chilli varieties, Korean Chillies are good for reducing cholesterol levels and aiding in digestion and speeding up one’s metabolism.

Ingredients:

100% dried Korean Chilli Flakes

Country of Origin:

Korea

Other Names or Spelling:

Korean Red Pepper Flakes, Gochugaru, Gocharu, Kimchi Chilli, Capsicum annuum

How to use

  • Use for their traditional purpose in the making of fermented cabbage condiment Kimchi
  • Sprinkle over pasta, soups, salads, or stews as a finishing chilli seasoning
  • Add a teaspoon in while cooking your stir-fries or curries for a warm, fruity chilli flavour
  • Combine with salt and place in a shaker for an unusual chilli-salt seasoning
  • Add to meat marinades
  • Sprinkle over veggies before roasting or grilling
  • Add a teaspoon into your rice cooking water

Recipe/product links:

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The Spice People FAQs

Korean Chilli Flakes are a key ingredient in many Korean dishes, including kimchi, soups, stews, marinades, and sauces. They add both heat and color to dishes and have a slightly sweet and smoky flavour.

To preserve their flavour and colour, Korean Chilli Flakes (Gochugaru) should be stored in an airtight container in a cool, dry place away from direct sunlight.

While traditionally used in Korean cuisine, Korean Chilli Flakes (Gochugaru) can also be used to add heat and flavour to a variety of dishes from other cuisines, such as Mexican, Thai, or Chinese.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.