Gochugaru

Gochugaru is a coarse Korean red chile flake or powder with a vivid brick-red hue. It tastes moderately hot, fruity, and gently smoky, with a sun-dried aroma, and the coarse grind releases color and warmth into oils and broths. Cooks use it to make kimchi, season stews and soups, and finish noodles or grilled meats; it is sold as coarse flakes and finer powder.

Chiles reached the Korean peninsula in the 16th century, and gochugaru became a defining spice in regional Korean cuisines. Producers typically sun-dry ripe red peppers, remove most seeds and membranes, and mill them to a consistent grind.