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Shinsunmi Premium Hot Pepper Powder Gochugaru 454g
- Premium Korean hot pepper powder (Gochugaru) with a vibrant red color and a balanced, medium-spicy flavor.
- An essential ingredient for preparing authentic kimchi, traditional stews, and various spicy dishes.
- Features a consistent, high-quality coarse grind that evenly distributes intense flavor and rich aroma.
- Conveniently packaged in a 454g bag for optimal preservation of freshness and easy storage.
Unleash the flavor of Japan & Korea: Shinsunmi Premium Hot Pepper Powder Gochugaru 454g!
A Sun-Kissed Crimson Glow and Smoky Warmth
Opening a bag of Shinsunmi Premium Hot Pepper Powder Gochugaru immediately releases a rich, sun-dried aroma that fills your kitchen. We love its unique, vibrant red color and the coarse, velvety texture of the flakes, which are perfectly ground—neither too powdery nor too rough. Unlike ordinary chili flakes, this premium spice carries a gentle, lingering warmth paired with a distinct, smoky undertone.Our Staff's Flavor Journey and Kitchen Secrets
When our team first tasted this Gochugaru, we were amazed by its deep complexity. It provides a clean, medium heat that doesn't overwhelm your palate but instead highlights the natural flavors of your ingredients. Our Nikan-Expert Tip: We love stirring a generous tablespoon of these flakes into warm sesame oil with a pinch of sea salt to create an instant, fragrant chili oil that brings an earthy depth to any simple noodle dish.How to Enjoy
Use this vibrant powder to ferment your homemade kimchi, lending it that signature bright red hue and deep flavor. You can also sprinkle it generously over sizzling stews like Soondubu Jjigae, toss it with cucumber slices and rice vinegar for a quick, crunchy salad, or dust it over grilled meats for a smoky finish.Best Before, Important Information
MHD: 30.09.2027
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 1672,8kJ/400kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
80g 80g |
| Protein | 0g |
| Natrium (Salt) | 0g |
Red Pepper Powder
Details & Importer
Manufacturer: Shinsunmi
Kim´s Asia Import - Export GmbHTalstraße 11441516 GrevenbroichDeutschland
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Often bought together
inc. tax plus shipping costs
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inc. tax plus shipping costs
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Frequently asked questions
Should I use coarse or fine Shinsunmi Gochugaru when preparing traditional cabbage kimchi versus making seasoned side dishes?
Coarse gochugaru is ideal for traditional whole cabbage kimchi and cubed radish kimchi as it allows the pepper flakes to cling to the vegetables and slowly release flavor during fermentation. Fine gochugaru is better suited for making fresh seasoned side dishes, cucumber salad, or quick stews where you want a smooth texture and immediate color without visible flakes.
How can I adjust the spiciness and depth of flavor in my soup base if it becomes too hot after adding Shinsunmi Gochugaru?
If your soup or stew is too spicy, you can balance the heat by adding a splash of mirin, a small amount of sugar, or some diluted broth. Adding starchy ingredients like potatoes, tofu, or radish will also help absorb excess heat while mellowing the overall flavor profile.
What is the best technique to bloom Shinsunmi Gochugaru in oil for dishes like sundubu jjigae without burning it?
To bloom the pepper powder safely, heat your cooking oil on low to medium-low heat and stir in the gochugaru with aromatics like garlic or green onions. Stir constantly for no more than thirty to sixty seconds until a deep red fragrant oil forms, then immediately add your liquid broth to stop the cooking process and prevent the powder from turning bitter and black.
How does Shinsunmi Gochugaru affect the fermentation process when preparing whole cabbage kimchi compared to quick mat kimchi?
For long term whole cabbage kimchi, Shinsunmi Gochugaru provides a slow release of heat and rich color that develops complexity over weeks of fermentation. For quick mat kimchi, which is consumed earlier, the powder delivers an immediate vibrant red hue and fresh spicy kick that complements the shorter curing time.
Can I substitute this gochugaru with standard cayenne pepper powder or chili flakes in Korean recipes?
Standard cayenne pepper is much hotter and lacks the smoky, slightly sweet undertone of Shinsunmi Gochugaru, which can ruin the balance of Korean dishes. Standard red pepper flakes are often too dry and seedy, meaning they will not dissolve or hydrate properly to create the signature thick sauce required for dishes like tteokbokki.
