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.

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!

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.

Why did you pick this product vs others?:LOVE ! What a great edition to my spice rack and really adds a kick to some foods. Dr. William Li suggest it burns viscerl fat and I believe it does. My waistlines gone down 2 inches since using ♥️🔥

First, I'm a Korean who is sensitive to chili powder (gochugaru). For making kimchi, good chili powder is the most important thing. First, I tried to find Korean-made chili powder, so I did some research.There was a product called Taekyung, but its origin was China. However, the place that inspects and produces the product is the Korean company Nongshim, so I could trust the quality first.After discussing it with my wife, we decided to buy a small amount first to try it out, so we ordered it. As a result, I was much more satisfied than I expected, and I was able to make delicious kimchi with it. Of course, I bought more later.

Good taste!!

I am half Japanese and grew up eating kimchi. I still love to it eat and always buy it from grocery stores. A small jar of Kimchi costs $6 to $7 at the grocery store. I did some research and decided to make it myself. I read all of the reviews on this brand of red pepper and was impressed with the good reviews. So I made my first batch and OMG, did it taste so good! I read some reviews that said this stuff was mild and some that said use gloves when handling it because it was so hot. I was concerned about the heat so instead of using a 1/3 cup, I used a ¼ cup. I am seriously glad that I leaned towards the lesser amount. I don’t think that I could eat it if I had used 1/3 cup. Next time I will use just a little over 1/8 cup. So here’s the deal, I like a little heat. I like my salsa mild with a little heat. I have friends that like habanero peppers in their salsa. If you gravitate towards really spicy peppers and can handle the heat, then use the recommended amount of more. So the reviewers that said this was weak are obviously heat lovers and need more. I personally don’t like my scalp to sweat profusely. Anyways, I hope this review helps clear up some of the confusion over the disparity in the reviews concerning the heat.Here is my Kimchee recipe:Ingredients• 3-8 pounds Napa cabbage• 2 bunches green onions• 1/4 cup kosher salt• 1/2 cup Korean chili powder• 15-20 cloves garlic• 4-6 inches ginger• 1 tablespoon fish sauceInstructions1. Cut the Napa cabbage in half longways, then in half again longways. Cut the core out of the fourquarters. Cut the cabbage into squares (about 2-3 inches square), pop it in a bowl. Sprinkle with the 1/4 cup kosher salt, massage so everything is coated in salt and starting to soften and wilt. Fill with cold, chlorine free water to cover it well and let it soak for at least 1 1/2 hours.2. Pour the cabbage and liquid into a strainer. Let the brine drain away.3. Lob off the white bits of the green onions and put them in a food processor with the garlic cloves,ginger, and Korean pepper powder. Zap it on high 'til it's smooth-ish. Add in the fishsauce and zap it more until it's about pancake batter consistency...4. Put the brined cabbage in a big, anti-reactive (glass, enamel, or stainless steel) bowl. Roughchop the green parts of the onions and add those to the cabbage. Pour the chili paste comboover the cabbage and wear gloves to massage it all over the cabbage/carrots green onions soeverything is completely covered.5. Pack super tight in canning jars. CRAM it in there. Add a two-piece lid, but just set the ring in placeto hold the lid down without screwing it in place. Place it on a rimmed baking dish to catch any spillover.Let it sit at room temperature for 24 - 48 hours, until it is bubbly and fragrant. Once every day, insert a clean chopstick or butter knife to release air bubbles. If needed, pour in some additional brine to keep all the vegetables submerged.6. Store on a rimmed sheet in the refrigerator for up to six months, being sure that the vegetables aresubmerged the whole time. The older it gets, the stronger it will become.