powder-flake Gochugara Peppers

[Voodoo 6]

Cheers!

Anyone have any experience with these chiles? The peppers are called Gochugara, which are one of the peppers in the flatiron pepper flake series called Asian Reds:

Asian Reds

TWO HEAT LEVELS NOW AVAILABLE! Use the dropdown menu to select the "Original" Asian Reds with a scoville heat rating of 50-70k, and the "Mild" edition with a SHU of 10-20k. We're super excited to announce our newest pepper flake blend! It's a collection of Red Peppers from across the Asian...

www.flatironpepper.com

Here is their description:

Korean Gochugaru (GO-choo-GAH-roo) has such a dynamic and balanced flavor profile, it smells sweet with a subtle fruitiness but tastes savory with a very mild level of heat, it's most commonly known to spice up Kim chi and other stews within Korean cuisine. Gochugaru is traditionally treated with a small amount of salt as part of the drying process.

(Note: Following Pic is from the Refining Fire Chiles website, excellent site BTW!)

 

[CaneDog]

I was looking at these recently but don't have any experience with growing them. They're good-looking pods and have some interesting traditional uses.

 

[Tinkerbelle]

I'm looking at Korean peppers for next year - after discovering an obsession with Gochujang

 

[MarcV]

I grew the gochugaru from RFC a couple of seasons ago. I can't say that I found them anything special, but that's probably just me...

 

[Downriver]

I grow Hong-Gochu every few years. I dry it and grind it into a powder, then use it to make traditional Kimchi. Great pepper for this purpose. Looks like I haven't grown it since '21. Guess I'll grow it again in '24. Thanks for the reminder, lol.

More info on Gochu can be found at THIS LINK.

 

[Black Compass]

No experience with those peppers, but I will say the Flatiron Pepper 4 pepper blend flakes I have are really great.

 

[Bou]

I grow Hong-Gochu every few years. I dry it and grind it into a powder, then use it to make traditional Kimchi. Great pepper for this purpose. Looks like I haven't grown it since '21. Guess I'll grow it again in '24. Thanks for the reminder, lol.

More info on Gochu can be found at THIS LINK.

 

[Voodoo 6]

Learning so much in such a short time lol, thank you all, and I agree Alchemy, those pepper flakes are off the wall good, especially like the dark and smoky.

 

[Voodoo 6]

I'm looking at Korean peppers for next year - after discovering an obsession with Gochujang

Tinkerbell! That is interesting about what you say about Gochujang, there was this one Korean ramen I tried which is the Samyang 2x spicy ramen, it used both a wet packet and dry powder, was pretty awesome! Wondering if the wet component was Gochujang?? It wasn't crazy hot but had a really nice flavor.

 

[Voodoo 6]

I grow Hong-Gochu every few years. I dry it and grind it into a powder, then use it to make traditional Kimchi. Great pepper for this purpose. Looks like I haven't grown it since '21. Guess I'll grow it again in '24. Thanks for the reminder, lol.

More info on Gochu can be found at THIS LINK.

Awesome article Downriver, learned a lot. Thanks and Cheers!

 

[toby321]

Thanks a lot for the article Downriver too. I have an obsession with gochujang and think this article does a good job summing it up. It's actually a lot more versatile than you may think and can be used in a lot of "western" cooking too. I use it in burgers or pretty much wherever the typical person might just use ketchup. Wish there was a spicier alternative.

 

[Tinkerbelle]

@toby321 have you tried Bulgogi sauce?