Angus & Oink | Gochugaru Chilli Flakes | Kimchi & Korean Cuisine | 150g

Great product with fantastic taste. Hot and spicy with great colour. Rather expensive but very useful. Overall still very happy with it.

Really great with a good depth of taste and flavour. Works well for making Kimchi although must say it packs rather a punch and I have had to reduce its use in my Kimchi by 50%, otherwise it sets my head on fire, makes my eyes and sinuses water. Really do like it though and have also used in our curries.

Great ingredient to add to your kimchi. Gives the right amount of fire without being too hot.

Taste nice good value for money

This is a fantastic product and it as raised my cucumber salad to a new level. A pack of mini cucumbers and button mushrooms sliced. A dressing made of soy sauce, sesame oil, rice wine vinegar and a teaspoon on Gochugaru Chilli Flakes makes for an excellent snack. The Gorchagaru Chilli Flakes have elevated this simple dish to something really tastey. Hot and spicy but not over-powering. Excellent.

Making a big batch of Kimchi - so seemed good value for the amount - but definitely not as bright red and has more pith and seeds than my usual brand (which I buy from a bricks and mortar Korean store in central London). Shame really - it was just ok. Kimchi was nice and quite hot, but not as vibrant in colour as usual.

This 150g tub of Gochugaru offers a specific coarse-grind texture essential for traditional Korean fermentation and seasoning. The product focuses on a "single species" purity, avoiding the additives or dyes sometimes found in lower-quality chilli flakes. Pros Authentic Profile: Delivers the characteristic smoky-sweet heat required for genuine Kimchi and Bulgogi. Vibrant Colour: Naturally deep red hue provides excellent visual appeal to sauces and marinades without artificial colouring. Convenient Packaging: The shaker cap allows for controlled seasoning compared to traditional bulk bags. Clean Ingredients: No added salt, preservatives, or anti-caking agents. Cons Premium Cost: The price per gram is significantly higher than standard Korean-brand Gochugaru found in Asian supermarkets. Container Size: The 150g volume is relatively small for those making large batches of fermented kimchi. Heat Variability: As a single-species natural product, the spice level may vary slightly between batches.

4 small cucumbers (or 2 large English cucumbers) 1 tablespoon salt (non-iodized if possible) 1 tablespoon sugar 1 tablespoon gochugaru (Korean red pepper flakes) 3 cloves garlic, finely minced 1 spring onion, finely chopped 1 tablespoon fish sauce (or soy sauce for vegetarian option) 1 teaspoon toasted sesame seeds Optional: ½ teaspoon grated ginger Prep the cucumbers Slice them into 1 cm thick rounds or halve lengthways and cut into chunks. Place in a bowl, sprinkle with salt, and leave for 30 minutes. This draws out excess water. Drain and rinse Rinse the cucumbers briefly and pat them dry. Discard the excess water. Make the seasoning paste In a bowl, combine gochugaru, garlic, spring onion, fish sauce, sugar, and ginger if using. Mix into a coarse paste. Combine and mix Toss the cucumbers in the paste until well coated. Add sesame seeds and mix gently. Let it sit You can eat it straight away for a fresh crunch or store in a sealed container in the fridge for a day to let the flavours develop.