Comments on: Hot Pepper Powder

By: Aeri Lee

Aeri Lee — Sat, 04 Jun 2011 17:47:32 +0000

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

By: Chi Lu

Chi Lu — Thu, 19 May 2011 22:18:41 +0000

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!

By: Aeri Lee

Aeri Lee — Sun, 15 May 2011 00:14:21 +0000

hi Michael,
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. My gochugaru is from Korea. My mother ground it at mill and sent me here, that’s why it is more like coarse powder.

By: Michael

Michael — Fri, 13 May 2011 22:03:37 +0000

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.

By: Aeri Lee

Aeri Lee — Sun, 07 Nov 2010 01:53:07 +0000

hi Kimchi lover,
it’s same meaning.. just 고춧가루 is right way to write down.. ^^ thanks

By: Kimchi lover

Kimchi lover — Thu, 28 Oct 2010 14:48:21 +0000

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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By: Aeri Lee

Aeri Lee — Thu, 29 Jul 2010 01:41:40 +0000

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

By: amyskitchen

amyskitchen — Wed, 21 Jul 2010 12:42:33 +0000

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?

By: Aeri Lee

Aeri Lee — Sun, 04 Jul 2010 14:45:59 +0000

hi Dianna,
well… sorry but you can’t use gochujang instead of dried red pepper..not only the texture but the flavor are different..

By: Dianna

Dianna — Wed, 30 Jun 2010 03:57:50 +0000

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?