🌶️ Elevate Your Culinary Creations with Authentic Gochugaru Korean Red Pepper! 🌶️
🔥 Spice Perfection: Experience the fiery kick and rich flavor of our premium Gochugaru! Sourced from the finest Korean peppers, each vibrant red flake adds depth and complexity to your dishes.
🍜 Versatile in Every Bite: From traditional kimchi to savory stews like Kimchi Jjigae, spicy rice cakes (Tteokbokki), and flavorful bulgogi marinades, Gochugaru is your passport to exploring the diverse flavors of Korean cuisine. Use it as a rub, seasoning, or garnish to unleash a burst of taste in every bite.
📜 Rooted in Tradition: For centuries, Gochugaru has been a staple in Korean cooking, adding warmth and character to dishes enjoyed by generations. Embrace the rich cultural heritage and bring the authentic taste of Korea to your table.
👨🍳 Unleash Your Inner Chef: Whether you're a seasoned chef or an adventurous home cook, our Gochugaru inspires creativity in the kitchen. Experiment with new recipes or add a pinch to your favorite dishes for an instant flavor boost.
INGREDIENTS
100% Gochugaru Red Chilli Pepper Powder
🍴 Example Recipe: Classic Kimchi
Ingredients:
- 1 napa cabbage (about 2 pounds)
- ½ cup sea salt
- 4 cups water
- 1 tablespoon grated garlic
- 1 teaspoon grated ginger
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- ½ cup Korean red pepper flakes (Gochugaru)
- 4 green onions, chopped
- 1 small carrot, julienned
Instructions:
- Cut the cabbage lengthwise into quarters and remove the core. Cut each quarter crosswise into 2-inch-wide strips.
- Dissolve the sea salt in water in a large bowl. Add the cabbage and toss to coat. Let it sit for 2 hours, tossing every 30 minutes.
- Rinse the cabbage under cold water and drain in a colander for 15-20 minutes.
- In a separate bowl, combine garlic, ginger, fish sauce, soy sauce, sugar, and Gochugaru to make the kimchi paste.
- Gently squeeze any remaining water from the cabbage and return it to the bowl. Add the green onions, carrot, and kimchi paste. Toss until well combined and the cabbage is evenly coated.
- Pack the kimchi into a clean jar, pressing down firmly to remove any air bubbles. Leave about 1 inch of space at the top.
- Seal the jar and let it ferment at room temperature for 1-5 days, depending on your preference for sourness. Once fermented, store in the refrigerator.
- Enjoy your homemade kimchi as a side dish, in rice bowls, or as a flavorful ingredient in various dishes!
