Many Korean cooks keep a huge bag … It’s often seen at Korean restaurants and is used as a condiment for nearly every food. I have Korean red pepper flakes which I think are much hotter than cayenne. Although Korean cuisine offers a host of great non-spicy dishes, it is famous for its fiery spiciness. The recipe might only call for a little amount so it probably doesn't matter what you use unless Laxmi is hotter/spicier than cayenne. The dried peppers are then chopped to a size between flakes and powder. The spicy taste of many Korean foods largely comes down to one key ingredient: gochugaru (red chili flakes or red pepper powder). I'm not a red pepper powder fan except for Aleppo and I can detect the slight fruitiness that this pepper … Look for coarse flakes, which resemble flaky sea salt, and are the go-to style in Korean kitchens (finer gochugaru is often used for making gochujang.) In the Korean … Gochugaru flakes … Gochugaru is a coarsely ground Korean chili powder similar to crushed red pepper flakes in texture, traditionally made from sun-dried peppers without the seeds. Korean Chile Flakes are not the same thing as the red pepper flakes you would find on your local pizza parlor’s tables. Gochugaru has no seeds and is fruity in flavor. Red pepper flakes are flecked with … The common names for Gochugaru are Korean chili flakes, Korean hot pepper flakes, and Korean chili powder. Gochugaru flakes are Korean red chili peppers that are dried in the sun. But what is the secret to the spice? Use Korean red chili peppers for homemade kimchi, or for flavoring tofu and eggs.