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GochugaruChilihiutale · flakes

Gochugaru

100% Korean red pepper, coarse-milled, 40 g. No additives.

Heat

Mild1 of 5
€5.90
In stockUse by 19.04.2027

The soul of Korean cooking, and there is no substitute for it. The deep red hue lifts the look of a dish, and the flakes dissolve into a marinade instead of sitting on top of it.

Mildly sweet, lightly smoky, pleasantly fruity, and the heat stays gentle, so it can be used generously without burying what it seasons. The only right choice for authentic kimchi; just as good in tteokbokki, a bulgogi marinade, dipping sauces and warming soups.

Ingredients: Dried, crushed, seedless Gochugaru chili (100%).

Use it.
Mix it.

Roast carrots, honey, flakesVegetables

Roast carrots, honey, flakes

Serves 4 · 35 min

Sweet roots take the roasted sweetness of gochugaru better than anything else on the shelf.

  1. Halve carrots, oil, salt, roast 25 min at 220°C.
  2. Toss hot with honey and 1 tbsp gochugaru.
  3. Yoghurt underneath, herbs on top.
Full recipe
Weeknight chicken panEveryday

Weeknight chicken pan

Serves 4 · 20 min

Two teaspoons in at the end, off the heat, so the aroma survives. The simplest way to learn the flake.

  1. Sear chicken and peppers, deglaze with soy and a little honey.
  2. Off the heat, stir in 2 tsp gochugaru.
  3. Serve on rice, more flakes on top.
Full recipe
Chili butter ribeyeGrill

Chili butter ribeye

Serves 2 · 25 min

Melted into butter with crushed garlic and spooned over the steak while it rests. The flakes stay visible.

  1. Grill the steak hot, then rest it eight minutes.
  2. Warm butter, garlic and 2 tsp gochugaru — do not fry it.
  3. Spoon over, finish with flaky salt.
Full recipe
Kimchi, first batchFerment

Kimchi, first batch

2 kg · 40 min · rests 3 days

The classic use, and the reason the flake exists. Gochugaru is the only chili in the paste — nothing else needed.

  1. Salt the cabbage for two hours, rinse, drain well.
  2. Blend 6 tbsp gochugaru with garlic, ginger, fish sauce and pear.
  3. Pack tight, leave at room temperature for three days.
Full recipe

Asked often.

How long does an opened jar keep?

18 months from opening if you keep it cool, dry and out of direct light. The aroma fades before the heat does.

Shipping, returns, wholesale?

Finland 1–3 days, EU 3–7, free over €49. Unopened jars back within 14 days. Wholesale pricing: [ TBC ] — write to us for the trade sheet.

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AnchoChilihiutale · flakes
Ancho€5.90
40 g

Dried poblano flakes, whole-ground, 40 g. Mild and fruit-sweet.