tblsp. powdered red pepper - gochu-karoo

Gochugaru, commonly transliterated as gochu-karoo or gochukaru, is a finely ground powder made from dried red chili peppers (Capsicum annuum var. longum) that are sun-dried and then pulverized into a coarse-to-fine powder. Originating in Korea, gochugaru has been a cornerstone of Korean cuisine for centuries, particularly since the introduction of chili peppers to the Korean peninsula in the 16th century. The powder typically displays a bright red to deep burgundy color and possesses a fruity, moderately spicy heat profile with subtle smoky undertones. The flavor intensity and heat level (typically 4,000–8,000 Scoville Heat Units) vary depending on the specific pepper cultivars used and the drying methods employed—traditional sun-drying over several days imparts a more complex flavor than industrial drum-drying.

The standard form contains coarsely ground flakes with visible pepper seeds and skin particles, distinguishing it from finely milled pepper powders. Regional variations exist throughout Korea, with some regions producing flakier versions (suitable for visual appeal in banchan side dishes) while others create finer powders better suited for pastes and marinades.

Gochugaru is fundamental to Korean cooking, serving as the base ingredient for gochujang (red chili paste) and as a direct seasoning in countless dishes. It is used to season soups (particularly kimchi jjigae and tteokbokki), stews, marinades for grilled meats (bulgogi), and as a finishing garnish for rice bowls and banchan. The powder's fruity heat complements fermented foods, particularly in kimchi production, where it combines with garlic, fish sauce, and salt to create the characteristic bright-red brine. Beyond Korea, gochugaru has gained prominence in global cuisines seeking authentic Korean flavor or a substitute for other red chili powders. Its texture—coarser than Western ground paprika or cayenne—allows it to remain somewhat visible in dishes, contributing both flavor and visual appeal.