Korean Chili Flakes, also known as gochugaru (the traditional chili used for making kimchi—recipe coming soon!), are our new favorite go-to chili flake. Milder than Italian chili flakes, with a slow building heat more akin to Aleppo chilis, these are a good entry-level spice for those sensitive to heat.
We love this chili for its complex, layered flavors: Bright, sweet, fruity, with subtly smoky and earthy tones. Sun-dried and then crushed, these brilliant red flakes are seedless, and have a satisfying, almost chewy texture—and are beautiful to boot!
Quick Uses And Ideas:
- Sprinkled on avocado or eggs
- Stir fries and sauteed veggies
- Rubs and marinades for meat, fish, or tofu
- Popcorn
- Hummus
- Basil Linguine with Clams
- Roasted potatoes, sweet potatoes or winter squash
- As a zingy garnish on almost anything - with an eye-catching pop of color!
Pairs Well With: Lisbon Lemon EVOO, Persian Lime EVOO, Blood Orange EVOO, Garlic EVOO, Basil EVOO, carrots and other root veggies, shrimp, kebabs, yogurt, cabbage, Organic Rice Wine Vinegar, Triple Citrus Cider Vinegar Shrub, mango, cantaloupe, corn, eggplant, green beans, bok choy
Try with our Spice Measuring Spoons!