MY GOCHUGARU EXPERIENCE

 While I might not boast an extensive array of spices readily at hand in my kitchen (already not true but serves the purpose of the text), there's one spice that I consistently have on standby - gochutgaru, and I reckon it'll always be the case.

My love affair with this spice began a few years ago while I was reading about kimchi ingredients. I stumbled upon a recipe for a salad that included gochugaru as an optional addition. Intrigued, I decided to purchase a package of this spice, probably through an online store. To my surprise, the package arrived in a huge volume - a whole kilogram!

At first, I used gochugaru for making my homemade kimchi, and then I experimented with it in the salad recipe. However, with such a large amount in stock, I soon found myself incorporating it into various dishes, even beyond Asian cuisine. Now, it has become a staple in my kitchen, and I find myself reaching for it whenever I need to enhance the flavours of my savoury dishes. A mere handful sprinkle of gochugaru can transform a dish that's lacking that special something.

It's hard for me to specifically describe its taste. Generally, I could say that it adds spice to the dish. However, the spice level of gochugaru can vary and it is generally considered to be moderately spicy. Its flavour is not just about heat; it offers a unique -a slightly sweet and smoky taste with fruity undertones.

In short, I have developed a profoundly genuine love for gochugaru and its ability to elevate the taste of so many dishes. It has truly become an essential part of my culinary adventures.

Final Note:

In Poland you can buy gochugaru HERE or HERE

Keep in mind that while gochugaru can offer health benefits, it should be consumed in moderation, especially if you are sensitive to spicy foods or have certain medical conditions. As with any ingredient, it is best to enjoy gochugaru as part of a balanced and varied diet.