Korean cooking forum topics
Let me ask a question :)
Gochugaru is red pepper powder or flakes? Some websites says powder but others says flakes. which one i use to make kimchi? In japan i can find only japanese red pepper flakes (can i use as replacement?) since the city i live dont have a big korean community so no korean grocery :(
For kimchi, you use the flakes.
There’s fine gochugaru (powder), too, but that’s for gochujang etc.
I suspect the Japanese red pepper flakes aren’t as hot as the Korean ones, but they should work.
Some brands say “powder coarse” instead of flakes but its the same thing. Many of the bags ive looked at have at least one clear plastic spot so you can see if its flakes or fine powder.
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