Gochugaru Chili Flakes
Sun-dried Korean red peppers crushed into coarse, smoky-sweet flakes for kimchi and beyond.
Dietary
Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Gochugaru is made by seeding and drying red chili peppers, then grinding them into coarse flakes with a mild heat and fruity sweetness. Making your own lets you control the texture and spice level for kimchi, marinades, and stews. A dehydrator or low oven speeds the drying step when sun-drying isn't practical.
Ingredients
- 2 pounds fresh red Korean chili peppers (or other mild-to-medium red chilies), stemmed
- 1 teaspoon vegetable oil, for lightly coating dehydrator trays (optional)
Method
-
Wash the chili peppers and pat them completely dry with a towel. Slice each pepper in half lengthwise and scrape out the seeds and stems with a small spoon.
-
Lay the pepper halves cut-side up in a single layer on drying racks or dehydrator trays, making sure they do not touch or overlap.
-
If sun-drying, set the trays outside in direct sun for 4 to 5 days, bringing them indoors at night to protect from moisture and dew, until the peppers are brittle and fully dried.
-
Alternatively, dry the peppers in a dehydrator at 125°F for 10 to 12 hours, or in an oven set to its lowest temperature with the door propped open, until completely crisp and shattering when bent.
-
Let the fully dried peppers cool to room temperature, then break them into rough pieces by hand.
-
Working in small batches, pulse the dried pepper pieces in a food processor or spice grinder until you reach a coarse, flaky texture, stopping before it turns to a fine powder.
-
Sift the ground flakes through a coarse mesh strainer to remove any fine powder, reserving the powder for other uses if desired.
-
Transfer the finished gochugaru to an airtight container and store in a cool, dark place or the refrigerator for up to 6 months.
Rate this recipe
Gochugaru Chili Flakes
Gochugaru is made by seeding and drying red chili peppers, then grinding them into coarse flakes with a mild heat and fruity sweetness. Making your own lets you control the texture and spice level for kimchi, marinades, and stews. A dehydrator or low oven speeds the drying step when sun-drying isn't practical.
Make ahead 8 oz 12 cal
Ingredients
- 2 pounds fresh red Korean chili peppers (or other mild-to-medium red chilies), stemmed
- 1 teaspoon vegetable oil, for lightly coating dehydrator trays (optional)
Method
- 1
Wash the chili peppers and pat them completely dry with a towel. Slice each pepper in half lengthwise and scrape out the seeds and stems with a small spoon.
- 2
Lay the pepper halves cut-side up in a single layer on drying racks or dehydrator trays, making sure they do not touch or overlap.
- 3
If sun-drying, set the trays outside in direct sun for 4 to 5 days, bringing them indoors at night to protect from moisture and dew, until the peppers are brittle and fully dried.
- 4
Alternatively, dry the peppers in a dehydrator at 125°F for 10 to 12 hours, or in an oven set to its lowest temperature with the door propped open, until completely crisp and shattering when bent.
- 5
Let the fully dried peppers cool to room temperature, then break them into rough pieces by hand.
- 6
Working in small batches, pulse the dried pepper pieces in a food processor or spice grinder until you reach a coarse, flaky texture, stopping before it turns to a fine powder.
- 7
Sift the ground flakes through a coarse mesh strainer to remove any fine powder, reserving the powder for other uses if desired.
- 8
Transfer the finished gochugaru to an airtight container and store in a cool, dark place or the refrigerator for up to 6 months.