Koreans know a thing or two about chili powder. They call theirs gochugaru. Gochu means chili, garu means powder. However, Korean dried chili comes in both powder and flakes. The medium-fine powder is most versatile, but I love, love, love the small but coarse flakes. They are a bit smoky and, with red flakes that sparkle like crystals, so gorgeous. The spiciness of gochugaru can vary. “Maewoon” is hot, “deolmaewoon” is less so. Try gochugaru in my Korean Tofu recipe. A close relative of gochugaru is gochujang, or Korean chili paste. Storing spices, pg. 151 in 12,167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.