http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sat, 25 May 2013 19:40:45 +0000 http://www.maangchi.com/talk/topic/regarding-spices#post-6489 Mon, 08 Oct 2012 15:57:31 +0000 unchienne 6489@http://www.maangchi.com/talk/ <p>I don't like when my teeth grab onto a bit of flake...the dried skin from the pepper feels like waxed paper between my teeth. As such, I use a combination of both or just the red powder for pretty much everything. I especially love the powder for soups and such as it dissolves better. </p> http://www.maangchi.com/talk/topic/regarding-spices#post-6392 Sat, 25 Aug 2012 17:49:53 +0000 LuccaQ 6392@http://www.maangchi.com/talk/ <p>They are often both called red pepper powder. The flakes are called coarse red pepper powder and the "powder" is called fine red pepper powder. The coarse gochugaru is used more in everyday cooking while the fine gochugaru is sometimes used in kimchi and making gochujang. More info on them here:</p> <p><a href="http://www.maangchi.com/ingredients/hot-pepper-powder" rel="nofollow">http://www.maangchi.com/ingredients/hot-pepper-powder</a><br /> <a href="http://www.maangchi.com/ingredients/hot-pepper-flakes" rel="nofollow">http://www.maangchi.com/ingredients/hot-pepper-flakes</a> </p> http://www.maangchi.com/talk/topic/regarding-spices#post-6391 Sat, 25 Aug 2012 11:32:47 +0000 JaeSeven 6391@http://www.maangchi.com/talk/ <p>sorry if this is kinda a dumb question &gt;.&lt; but is red pepper flakes the same as red pepper powder? </p>