Difference between Taeyangcho and gochugaru?

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    • #75363
      Alexis87
      Participant

      Hi maangchi.. what is the difference between taeyangcho and gochugaru? The price of teayangcho is more expensive than the normal gochugaru.. is it taeyangcho is spicier than the normal gochugaru? I like my kimchi very spicy but can’t find any korean pepper flakes that is very hot here in my place.. any advice? Thank you.. 😁😁

    • #75364
      Alexis87
      Participant

      I did bought these two type of pepper flakes.. according to the korean mart ladyboss the left one is taeyangcho and the right one is gochugaru.. the left one price is 3x of the right one.. and according to her that taeyangcho is spicier than the gochugaru.. is it any different? Coz i taste both of it is slightly similar.. kindly please advice.. thank you😘😘

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    • #75476
      Andrea
      Participant

      I have done a bit of research and, if I am not mistaken, taeyangcho means “sun-dried”. I suppose it is a smart move to sell something seemingly more natural, but also more expensive. Just type taeyangcho and you’ll find several links.

    • #75509
      EvilGrin
      Participant

      I have use my dehydrator and sun dried my peppers. Sun dried do taste better and smell much better. Oven dried are by far the worst.

    • #75554
      Maangchi
      Keymaster

      That’s right! You guys answered Alexis87 very well!

      “Taeyang (태양)” means “sun” in Korean, so taeyangcho means sundried red peppers. I can never know if they really dry them in the sun, but looking at your photo, the one on the left is definitely better than the one on the right. I can tell by the color. The brighter red, the better, and the one on the right is brownish.

      EvilGrin, you are doing very well, because your peppers are truly sun dried and are the best quality! : )

    • #75556
      EvilGrin
      Participant

      I wish i could make more of my own but it takes many plants to make 1kg of pepper flakes. I had just enough for 1 tiny batch of baby nappa kimchi and enough leftover for several big pots of jjiggae.

      The baby nappa kimchi is outstanding. I used my best Redboat40n fish sauce and a little bit of Asian pear puree. A little heavier than normal on the garlic and green onion too.

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