Gochugaru Spice Blend
A smoky, mildly sweet Korean chili blend that adds depth to marinades, kimchi, and stews.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
Allergens
Sesame
This blend builds on gochugaru flakes with garlic, sesame, and a touch of sugar to round out its fruity heat. Use it anywhere you'd reach for red pepper flakes, from kimchi to bibimbap to grilled meats, or stir it into oil for a quick finishing drizzle.
Ingredients
- 2 cups gochugaru (Korean red chili flakes)
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 tablespoons toasted sesame seeds
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Method
-
In a medium bowl, combine the gochugaru, garlic powder, onion powder, sesame seeds, sugar, salt, and black pepper.
-
Whisk the mixture together until the sugar and salt are evenly distributed throughout the chili flakes.
-
Transfer the blend to an airtight jar and store in a cool, dark place for up to 6 months.
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Gochugaru Spice Blend
This blend builds on gochugaru flakes with garlic, sesame, and a touch of sugar to round out its fruity heat. Use it anywhere you'd reach for red pepper flakes, from kimchi to bibimbap to grilled meats, or stir it into oil for a quick finishing drizzle.
5 min 16 oz 15 cal
Ingredients
- 2 cups gochugaru (Korean red chili flakes)
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 tablespoons toasted sesame seeds
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Method
- 1
In a medium bowl, combine the gochugaru, garlic powder, onion powder, sesame seeds, sugar, salt, and black pepper.
- 2
Whisk the mixture together until the sugar and salt are evenly distributed throughout the chili flakes.
- 3
Transfer the blend to an airtight jar and store in a cool, dark place for up to 6 months.
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