Stews
김치찌개
Kimchi Jjigae
The more fermented the kimchi, the deeper the flavor. Add a splash of vinegar if your kimchi is not sour enough.
25 minMedium2 Servings
Gochugaru
고춧가루/go-choo-ga-roo/
spicysmokyfruitybright
Korean red pepper flakes — coarsely ground sun-dried red chilis. This is the ingredient that gives kimchi its iconic red color and signature heat. Gochugaru is less spicy than cayenne and has a slightly smoky, fruity sweetness. It comes in two grinds: fine (for gochujang and sauces) and coarse (for kimchi and marinades).
Common substitutes
- →1 part cayenne + 2 parts sweet paprika (for color)
- →Aleppo pepper flakes (similar mild heat)
