Gochugaru vs. Gochujang

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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 red flakes. They taste a bit smoky and sparkle like crystals. So gorgeous! The spiciness of gochugaru can vary. “Maewoon” is hot,  while “deolmaewoon” is less so. Try gochugaru in my Korean Tofu recipe. A close relative of gochugaru is gochujang, Korea’s signature chili paste. Slightly sweet and ultra-savoury, it is a combination of gochugaru and seasonings such onion, garlic, soy and anchovies. Storing spices, pg. 151 in 12,167 Kitchen and Cooking Secrets.

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12,167 Kitchen and Cooking Secrets

Paperback, 704 pages
Publisher: Robert Rose

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.