Gochugaru
Type | Chili powder |
---|---|
Place of origin | Korea |
Associated national cuisine | Korean cuisine |
Cookbook: Gochugaru Media: Gochugaru |
Korean name | |
Hangul | 고춧가루 |
---|---|
Hanja | n/a |
Revised Romanization | gochutgaru |
McCune–Reischauer | koch'utkaru |
IPA | [ko.tɕʰut̚.k͈a.ɾu] |
Gochugaru, also known as Korean chili powder,[1][2] is chili powder or flakes used in Korean cuisine.[3] The texture varies, from fine powder to more flaky types.[4]
Etymology
In Korean, the word gochutgaru (고춧가루)—consisting of gochu (고추) meaning "chili pepper", the inter-siot (t), and garu (가루) meaning "powder"— refers to "chili powder".[5][6][7] Romanizations of Korean usually substitute the inter-siot with hifens, according to which the result is gochu-garu, but "gochugaru" is a more commonly used spelling in English.
Varieties
- Cheongyang gochugaru is finer and hotter variety of gochugaru made from Cheongyang chili peppers.
- Taeyangcho gochugaru is made from sun-dried chili peppers.[8]
References
- ↑ Collins, Glenn (4 December 2012). "Sandwiches for Sandy Relief". The New York Times. Retrieved 27 July 2017.
- ↑ Khaleeli, Homa (22 October 2013). "A global guide to pickles". The Guardian. Retrieved 27 July 2017.
- ↑ Lamuye, Adebola (7 July 2017). "5 must-try Korean dishes". Evening Standard. Retrieved 27 July 2017.
- ↑ Ried, Adam (17 February 2017). "Recipes: Korean soups with choose-your-adventure spiciness". The Boston Globe. Retrieved 27 July 2017.
- ↑ "Gochutgaru" 고춧가루. Korean-English Learners' Dictionary. National Institute of Korean Language. Retrieved 27 July 2017.
- ↑ "Gochu" 고추. Korean-English Learners' Dictionary. National Institute of Korean Language. Retrieved 27 July 2017.
- ↑ "Garu" 가루. Korean-English Learners' Dictionary. National Institute of Korean Language. Retrieved 27 July 2017.
- ↑ Smith, Kat (8 March 2017). "Gochugaru: The Hot, Sweet, Smoky Red Pepper Powder That is the Taste Behind Many Korean Foods". One Green Planet. Retrieved 28 July 2017.
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