Korean chilli flakes, Gochugaru is widely used in Korean cuisine. The most well-known use is kimchi, a fermented napa cabbage, or in more modern cuisine - it can be anything. Gochugaru gives kimchi its characteristic spiciness, flavour and very rich red colour. Gochujang, another popular Korean spice paste, is made by mixing gochugaru with fermented soybeans, rice flour, and other ingredients. It is used as a dipping sauce or marinade for meat.

Gochugaru is also used in non-Korean dishes, such as chilli con carne and Mexican salsas. It can add a unique smoky flavour and vibrant red colour to any dish. Gochugaru is also used as a seasoning for popcorn, potato chips, and other snacks.
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