Fermentaholics Fine Ground Gochugaru: Great for smooth or liquid-based dishes, such as tteokbokki, kimchi jjigae, or any soups and stews, where the spice dissolves completely for a silky consistency.
Traditional Korean Chili Powder: This can be used to add balanced heat to any dish and offers vibrant color and smoky undertones that define authentic Korean flavors.
Finely Ground Powder: The fine texture ensures smooth and even distribution in any recipe when cooking, making soups, during fermentation, or as a final garnish.
Cooking & Toppings: Use as a seasoning or spice in stews, soups, and marinades, or sprinkle over bibimbap, noodles, or even pizza for a fiery kick and visual appeal.
Fermentation: Follow a recipe or create your own, and mix it into vegetables or brines to get creative with fermented foods.
Quick Tip: For traditional kimchi, use our coarse ground gochugaru. For liquid-based or smooth-textured dishes, go with fine ground.
