Korean Chili Powder (Gochutgaru)

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One of my blog readers, Anthony, asked me what kind of chili powder I used for the thinly sliced Kimchi I made the other day. (I was confused about what to buy when I went chili powder shopping the other day, so I understand your curiosity, guys)

Showing a picture seems to be the best answer, so here is a picture of chili powder I used for Kimchi. (150 g – 2800 won (US $ 2.90), I use this for other cooking as well.)

chili powderchili powder on the paper

Here is more information about chili powder if you are interested.

How to make chili powder (고추가루)

  1. Take the stem off the red chilies, open them, and take out the seeds.
  2. Wipe them with a cloth and dry them in the sun. (until they completely dry out. It usually takes a couple of days or up to a few weeks)
  3. Once they are dried enough, pound (grind) them up.

Chili Powder for different purposes (by the thickness of its grinding)

  • Finely ground chilies : Gochujang (Chili paste), condiment for cooking
  • Medium ground chilies : Kimchi, Cubed Radish Kimchi (Ggak Ddu gi)
  • Thick ground chilies : Young radish Kimchi (Yoelmu Kimchi), Young vegetable Kimchi (Put Kimchi)

I think mine is between finely and medium ground chilies.

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About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. rosse anne says:

    what if i cant find korean chili powder? is there any substitute?

    • I couldn’t get korean pepper powder so used 1/2 chilli flkes and 1/2 hot paprika. The paprika gave the slightly smoky/sweet flavour. You could adjust the amount of chilli flakes to taste,

  2. Hi Karlsfoodie
    I think they are probably the same chilies
    For chili powder (Gochutgaru) that Koreans use, sun dried chilies are the best apparently.

  3. Helo Sue
    when u dry this chilli.. is it the same as thoe whole dried chilli we get from the chinese stall?

    Kam sa ham ni da

  4. You’re welcome, Anthony
    I hope you make yummy Kimchi. :)
    Take care

  5. Thanks for the information! I should go off to the local Korean market now and try making the kimchi :]

  6. No, I’ve never made or tried making it before. I translated an encyclopedia, and added some of my opinion. :)

  7. That looks very spicy. Have you ever tried making it yourself? Thanks for showing the photo of the bottle, makes it easier to look for it in the store :)

  8. hai willard says:

    do you know how to make korean bbq sauce?

Trackbacks

  1. […] Korean chili Powder 1 tsp […]

  2. […] Sauce :Gochujang 1 tbsp, Korean chili powder 1 tsp, Soy sauce 1 tbsp, Sugar 1tsp, 1 medium sized squashed garlic, Sesame oil 1 tsp (Mix these […]

  3. […] sauce (mix these in a bowl well) : Gochujang 2 tbsp, Sugar 2 tbsp (I used dark brown sugar), Korean chili powder 1/2 tsp , Minced garlic 1 tsp (If you are afraid of spice, you can reduce the chili […]

  4. […] Tbsp Korean chili powder – reduce this to make it less […]

  5. [...] be better than the first. Here’s what I learned: the key is to use Korean ground chili, or gochutgaru. Where does one find such a thing? The clerk at the store put it quite simply: ‘Korean market [...]

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