To make GoChut GaRu (고춧가루), remove the stems of red hot peppers and open them to get rid of the seeds inside. Wipe them dry and then grind them to make powder. Depending on the purpose, the coarseness of the crushed flakes is different. You can use real fine hot pepper powder for a spice, or red pepper paste. Medium-fine powder can be used for napa kimchi or radish kimchi. Course powder is used for summer kimchi, 열무김치. Make sure the powder is well sealed to lock in the nutrients. Two big nutrients of hot peppers are vitamins A and B.
- Use:
Kimchi, Seasoning- Storage:
Keep in the cabinet.
For long-term storage, keep it in the freezer.- Types:
For Kimchi: Course
For Red Pepper Paste: Medium-Fine
For other Cooking: Fine- Short Korean lesson: *^^*
GOhu (고추)=Hot Pepper or Chilly Pepper
Garu (가루)=Powder
I can never find any red pepper powder “spicy”. All the packages in the markets only show in Korean. What’s “spicy” in Korean character? Can you write it down? So I can finally buy myself some super spicy red pepper powder. Thanks!
hi Chi Lu,
Depends on brand..they will use different word to describe their red pepper powder is super hot.. so I will give you different words for it.
basically “spicy” is “MaeWon= 매운” in Korean.. but some might use “TaeYangCho= 태양초” ..that is.. extra spicy kind of red pepper they used to make their red pepper powder. thanks
Hi Aeris,
i bought the fine gochugaru. is it fine to use it for cooking? it seems like you use the coarse powder for cooking.
hi Michael,
My gochugaru is from Korea. My mother ground it at mill and sent me here, that’s why it is more like coarse powder.
That is Korean brand? If it is, I can say it is fine to use for Korean cooking. Since I’m not familiar with other country hot pepper powder I say this.
Can you please clarify what’s the difference between GoChut GaRu (고춧가루) and GoChu GaRu (고추가루) in your article? I couldn’t help noticing that the 2nd character is different.
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hi Kimchi lover,
it’s same meaning.. just 고춧가루 is right way to write down.. ^^ thanks
Hi Aeri!
Do you use the fine red pepper powder for panchan, such as the pickled cucumber side dish and the spicy radish side dish? And to you find that most people only use the medium coarse powder for kimchi? which do you prefer for the panchan?
hi amyskitchen,
yes.. I use fine red pepper powder for side-dish.. but for kimchi.. yes.. I prefer to use the medium coarse powder.. for side-dish.. the medium coarse powder works good too.. since you asked me which one I prefer for side-dish..I will say.. fine one.. thanks
I don’t know if my first comment went thru…I didn’t receive an acknowledgement. Can you use gochujang instead of the dried red pepper for this dish?
hi Dianna,
well… sorry but you can’t use gochujang instead of dried red pepper..not only the texture but the flavor are different..
Can you use gochujang instead of the dried red pepper?
Is there a way to buy pre-made Hot pepper powder? If so, what brand do you prefer?
hi Michael,
Yes… you can buy this hot pepper powder in Korean or Asian grocery stores.. any Korean brand will work good. Just make sure that there are different types of pepper powder .. some for kimchi..and some for normal dish.. thanks
Hey Aeri, I want to buy some hot pepper powder but there’s so many kinds! o_o Is there specific type for making kimchi or soup?
hi Susan,
Yes… how fine it is….and how spicy it is will be big differences between them. For normal cooking.. you will need fine powder…and for kimchi… it will be less fine than the other one.. depending on your taste you can chose how spicy you want… thanks
Hi Aeri!
Are we suppose to use fresh red pepper to make this? Can I used the dried ones?
Hi, Eleana
You mean.. to make red pepper powder ??? We dry red hot pepper…and ground it later to make powder.. thanks