Taekyung Korean Red Chili, Gochugaru, Hot Pepper Fine Type Powder (1 Lb) By

I’m multiracial, but also a super taster, so I avoided hot pepper most of my life. However, I had a few good “soul food” meals that made me want to branch out, because I really loved the “vinegary” taste of the peppers themselves. Unfortunately, most American chilis taste like skunky shoes to me, and most Asian peppers (I.e., sriracha) were so blindingly hot that I couldn’t taste anything at all. This gochugaru is like a miracle. All the hot pepper flavor with a polite, but respectable amount of heat. Not only do I use it for my Asian meals (chili oil eggs, omg), but I also completely tossed my cayenne and started using it in my Cajun meals as well. It tastes incredible, like a powdered version of Crystal hot sauce, and for American dishes that call for specific “smoky” flavored chilis, a bit of smoked paprika with this works just fine. You can’t go wrong with this lovely pepper. I buy it in bulk and have been using it for years.

I used this for my kim chi, and it turned out very well. I also use it to add a little kick to my other dishes. Recently, I found a new use for this product - it's very good for keeping coyotes away from my yard! A little goes a long way. I only need to reapply once every 2 weeks, and the coyotes have been giving my back yard a wide berth ever since! Great product, highly recommend.

Fresh and delicious

This type of pepper was supposed to be medium heat and flakes. The product that I got is powder and very hot. The recipe I was following called for 1/3 cup to 2 cups of product, I started with 2 tbsp. in the sauce, and then only used about 1/3 of that. Maybe with time the heat will be less, I hope my whole big batch of Kimchi isn't wasted, but I can give it to a friend who likes hot stuff. Otherwise, it has an excellent flavor so far.

It is very good however don't marinate your meat with it if you are trying to do dry fry it for some reason it make a burn smell, but that is perfect with soup or maybe to marinate after the meat is being barbecued. One notice I fry my meat without oil so maybe if you use oil the burning smell will not happen.