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Nongshim Red Pepper Powder Gochugaru for Kimchi 500g
Nongshim Red Pepper Powder Gochugaru for Kimchi 500g
- An essential ingredient for creating authentic Korean kimchi with its vibrant red color and distinctive flavor.
- Made from high-quality, dried red peppers, offering a balanced and savory heat.
- The coarsely ground texture is ideal for traditional kimchi, ensuring even distribution and a rich taste.
Unleash the flavor of Japan & Korea: Nongshim Red Pepper Powder Gochugaru for Kimchi 500g!
Nongshim Red Pepper Powder Gochugaru for Kimchi is a premium, coarse-ground chili powder with a vibrant red color and a savory, spicy flavor. Perfect for making authentic kimchi, this gochugaru adds a rich depth and a balanced heat. It's an essential ingredient for Korean cuisine, celebrated for its quality and consistency, ensuring your dishes have the perfect kick. How to enjoy this product: English: To enjoy this gochugaru, try making a simple Kimchi Jjigae (Kimchi Stew). Sauté chopped kimchi with pork belly or tofu, then add water or anchovy broth. Season with this red pepper powder, garlic, and soy sauce, and simmer until the flavors meld.
Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 23.09.2026
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. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 283kcal |
| Fat - of which saturated |
10g 2.3g |
| Corbohydrate - of which sugar |
11g 11g |
| Protein | 15g |
| Natrium (Salt) | 0.38g |
Chili powder ,coarse
Details & Importer
Manufacturer: Nongshim
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Frequently asked questions
What is the recommended technique for preparing this chili powder before mixing the kimchi paste?
It is best practice to rehydrate the powder by mixing it with a small amount of warm water or cooled glutinous rice porridge. This creates a smooth chili slurry, ensuring even color distribution and preventing a gritty texture in the final kimchi paste.
Should I adjust the quantity of gochugaru when making whole cabbage (Pogi) kimchi versus quick-cut (Mat) kimchi?
When making quick-cut or Mat kimchi, the cut surfaces of the cabbage absorb the seasoning quickly. You may slightly reduce the total volume of gochugaru compared to the amount used for traditional whole cabbage Pogi kimchi, as the flavor dispersion is more efficient.
If the initial kimchi batch tastes too spicy, what is a common technique to adjust or mute the heat flavor?
To reduce perceived spiciness, incorporate more sweet and starchy binders into the existing paste. Adding extra cooled glutinous rice porridge, sugar, or fresh fruit purees like Korean pear or apple can help balance the heat profile.
Can this finely ground kimchi gochugaru be used interchangeably when making thick, fermented Gochujang (Korean chili paste)?
While this powder is optimized for color and immediate flavor dispersion in kimchi, traditional Gochujang relies on a specific coarser grind, often sun-dried powder (taeyangcho), to achieve the correct texture and fermentation characteristics. Using fine powder may result in a paste that is too smooth.
When making watery kimchi variants like Mul Kimchi or white kimchi, how should the chili powder be incorporated?
For clear or watery kimchis where sediment is undesirable, the powder should not be added directly. Instead, steep the gochugaru in warm water for about 30 minutes, then strain the mixture through a fine mesh cloth or cheesecloth, using only the resulting clear red liquid for seasoning and color.
