Homemade Gochugaru Powder
This DIY gochugaru recipe is perfect for when you run out of your store-bought jar or want to add a personal touch to your dishes. Made with dried Korean chili peppers, this powder mimics the texture and flavor of traditional gochugaru, adding depth and spice to any recipe.
Equipment
- Oven or dehydrator
- Grinder or blender
Ingredients
- 2 cups Korean chili peppers dried
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Optional: pinch of ground ginger
Instructions
- Preheat your oven to the lowest temperature setting (usually around 170°F/77°C) or set up your dehydrator according to its instructions.
- Spread out the chili peppers in a single layer on a baking sheet or dehydrator tray.
- Place them in the oven or dehydrator and let them dry for about 6-8 hours, flipping halfway through. They should be completely dried out and brittle by the end.
- Once dried, let the peppers cool for a few minutes before grinding them into a fine powder using a grinder or blender.
- Mix in the salt, garlic powder, and ground ginger (if using).
- Store your homemade gochugaru powder in an airtight container for up to 6 months.
Nutrition
Serving: 1teaspoonCalories: 772kcalCarbohydrates: 166gProtein: 25gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 1gSodium: 1379mgPotassium: 4442mgFiber: 68gSugar: 97gVitamin A: 62667IUVitamin C: 74mgCalcium: 108mgIron: 14mg
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