Taekyung Chili Powder For Kimchi (Flake, 7oz) - Korean Gochugaru. Red Pepper Spice Seasoning for Asian Food. MSG Free.

I wanted to make a cucumber Asian salad and required this type of chili powder. I am so glad I found this specific brand. It tastes delicious and has a medium heat level. As a spice fan, it is not spicy. It's a big bag so it is worth the money.

While it's has taken me late in life to find this, I put this in everything and I do mean everything.! It's delicious in macaroni & cheese, quesadillas, and i even put it in my candied pecans for a little kick. The value for the money is great. The heat level for me is great. I can definitely take the heat now. When you mix this with a little samjang on a quesadilla it's heavenly. Have this on subscribe and save as I use a lot. The vibrant red color shows you it spicy but not too spicy. I have to say, I use this more than any other spice in the home.

As someone who loves to experiment in the kitchen, especially with Asian cuisine, NONGSHIM TAEKYUNG Korean Chili Powder has become a staple in my pantry. This chili powder brings an authentic and vibrant flavor to my dishes that is hard to match.First off, the quality of this chili powder is outstanding. It has a rich, deep red color that signals its freshness and potency. The texture is perfect—not too fine and not too coarse—making it easy to incorporate into various recipes, whether I'm making a marinade, a stew, or just adding a sprinkle to spice up a dish.The flavor profile of NONGSHIM TAEKYUNG Korean Chili Powder is what truly sets it apart. It has a balanced heat that adds a pleasant kick without overwhelming the palate. There’s also a subtle smokiness and sweetness to it that enhances the complexity of the flavors in my dishes. It’s particularly great for making kimchi, bulgogi, or any Korean-inspired dishes that call for a bit of heat.One of the things I appreciate most about this chili powder is its versatility. It’s not just limited to Korean cuisine—I’ve used it to add depth and spice to a variety of dishes, from tacos to soups to roasted vegetables. It always delivers a flavorful punch that elevates my cooking.Another plus is the packaging. The resealable bag keeps the chili powder fresh for a long time, and the design makes it easy to store without taking up too much space. The bag is sturdy and prevents any accidental spills, which is always a bonus in a busy kitchen.In conclusion, NONGSHIM TAEKYUNG Korean Chili Powder is a must-have for anyone who enjoys cooking with bold, authentic flavors. Its high quality, versatile use, and fantastic flavor make it a standout ingredient in my spice collection. Whether you’re an experienced cook or just starting to explore Korean cuisine, this chili powder will add that perfect touch of heat and depth to your dishes. Highly recommended!

I'm happy to be able to get this product on Amazon! It makes wonderful kimchi! I don't know exactly what makes this different than, say, cayenne pepper flakes, but it does seem to have a darker flavor. This is about the same heat level as good cayenne. Do not use 'crushed red pepper' because that is cayenne mixed with dried red bell pepper to 'water it down.'For great kimchi, mix up a healthy handful of this along with about 3/4 as much rice vinegar and sesame oil combined to make a somewhat thin paste. It's not an exact science; I use the smell to tell me how much of everything is enough. Take a deep whiff; it should make you go, "Mmmmm...." Mix in a good, heavy dose of kosher or pickling salt and spread it all over a variety of chopped veggies, with Nappa cabbage as the dominant veg. I also like grated carrot, coarsely chopped onion and green cabbage. Broccoli works well, but it will maintain its own flavor. The pepper paste may not seem like enough for all your veg, but keep mixing it with your hands until the orange gunk is evenly coated over everything. Now take a taste. The first flavor to hit your tongue should be salt (but not too much salt) followed by a very tiny bite of vinegar and a good, smoldering back flavor of spicy heat. That just tells you that you have made enough paste and in the right proportions; the finished kimchi will taste better than this because the flavors will be married together. The veg should start to make liquid and break down in size. Store the mix in a stainless steel or glass bowl or, better yet, a ceramic crock at cool-to-room temperature for anywhere from 3 days to a week, covered with cheesecloth, stirring everyday to keep the veg moist in the juice. Basements are great places for this. As the mix ages, you should be able to detect a subtle ripening of the smell. You can also taste-test at any point.When the mix is sufficiently fermented (it should smell good, not bad), scoop it into containers and put it in the fridge. Kimchi will last a long time in the refrigerator. It's full of flavor and nutrients, it is vegan and has very little fat. It's a nutritional powerhouse and the taste is fantastic! Hint: try mixing it into some warm spaghetti over low heat (but be careful not to cook the kimchi, which will ruin many of its flavors) or, for non-vegans, use it in place of sauerkraut on a reuben! It is OMG delish!

Just love it.Taste perfectI made kimchi with it

Very humble, excellent spice. I read an article about this chili powder that treated it as an extreme flavor. I found the heat level generally mild, low enough that even my wife (Good Queen Bland) could handle it. Good news, that fact, combined with its excellent smoky flavor means I’ll have many more opportunities to use it. Nice product!