Gochugaru (Korean Chili Flakes)

Gochugaru offers a vibrant, smoky heat with a fruity undertone, reminiscent of sun-dried peppers. Its deep red flakes boast an earthy aroma that transports you to the bustling markets of Korea. The texture is coarse yet brittle, adding a satisfying crunch to dishes. Prized for its balance of spice and sweetness, it's a cornerstone of Korean cuisine, enriching everything from stews to marinades.

Notes

Store gochugaru in an airtight container away from direct sunlight to preserve its potency. Its flavor can mellow over time, so it's best used within a year of opening.

Uses

Essential ingredient in making kimchi, providing both color and spice.
Sprinkled on bibimbap for a spicy kick.
Used to create gochujang, Korea’s famous chili paste.
Adds depth to stews like kimchi jjigae.
Mixed into marinades for grilled meats like bulgogi.

Replacements

Crushed red pepper flakes (less nuanced flavor)
Aleppo pepper (milder and fruitier)
Smoked paprika (for smoky flavor, less heat)

Corn Syrup

A thick, sweet syrup made from the starch of corn, offering a smooth, glossy texture and a subtle sweetness that enhances a variety of dishes.

Enchilada Sauce

A rich and vibrant sauce that dances with smoky, earthy notes, Enchilada Sauce is a staple in Mexican cuisine. Its depth of flavor comes from a blend of roasted chiles, tomatoes, onions, and spices, creating a luscious, slightly tangy base that clings beautifully to tortillas and fillings.

Recipes to try

Spinach, Mushroom, and Feta Breakfast Wraps

These wraps are a cozy morning hug in a tortilla—creamy feta, earthy mushrooms, and vibrant spinach meld into a hearty breakfast.

Mushroom, Onion, and Gruyère Tart

Golden, flaky pastry cradles a rich, earthy filling of sautéed mushrooms and onions, crowned with melty Gruyère.