Gochugaru — Korean sun-dried red pepper flakes — exists in two essential forms with completely different applications: coarse (for kimchi and most dishes) and fine (for pastes and sauces). Both are made from the same pepper variety (primarily the Cheongyang or Daytona varieties) but the particle size affects not just texture but the extraction rate of capsaicin and colour compounds.
- **Coarse gochugaru:** Large flakes — used in kimchi, as a garnish, and in dishes where a gradual, distributed heat is desired. The large particle size releases its capsaicin slowly. - **Fine gochugaru:** Ground fine — used in gochujang production, marinades, and pastes. The fine grind releases capsaicin and colour compounds more rapidly and completely. - **The colour:** The deep, vivid red of properly dried gochugaru comes from capsanthin and capsorubin (carotenoids) — these are fat-soluble and extract into oil, producing the characteristic orange-red cooking oil. Water-based preparations extract less colour. - **Storage:** Gochugaru oxidises rapidly when exposed to light and air — store in a sealed container away from light. Oxidised gochugaru loses both colour intensity and heat. - **The heat profile:** Korean gochugaru is moderate in heat (approximately 1,000–2,000 SHU) compared to most chilli traditions — it provides colour and flavour with manageable heat.
Maangchi