Recently made a fresh batch of kimchi and the difference to Chinese gochugaru is night and day. The latter resulted in bitter kimchi that wasn't nearly as spicy as I wanted. This gochugaru smells fruity and floral and has a lovely bright red hue. I only had to use about 70 grams for 1.9kg of cabbage to get the flavor I like. Pricey but definitely worth it.

I've been making kimchi for at least ten years, but it's only in the last year or so that I've been able to get hold of Korean-grown gochugaru in the UK, and now I'm working through the different brands – when they're not sold out, that is. But finding this site means I've got a steady supply at last. (And the shipping doesn't break the bank!)

This gochugaru is slightly hotter than the last one I used, but it's very fresh and fruity, and leaves a pleasant warmth in the mouth. It's taken me a while to get around to the review because I've been waiting for my current batch of kimchi – the first I've made with this brand – to ripen to the level I like. I normally make mak kimchi because it's easier for me to store, but to give this gochugaru the respect it deserves, I actually left the cabbages halved this time and it really improved the taste and mouthfeel. (And the fermentation was much more vigorous, altrhough I'm not sure if that's connected.)

If you're looking at the price and thinking "That's a lot of money for chilli powder... ," I can assure you it's worth it. You'll be surprised how much difference real Korean gochugaru makes – the flavour is much more complex and savoury. I was dubious at first, but I won't go back to the cheaper stuff now. I love kimchi, and I eat a lot of it, but it was always with other food; since I've been using the "real deal" (and Korean salt) I've been enjoying it as a snack on its own for the first time because the flavour's so good. Treat yourself to a bag of this gochugaru – you won't regret it.

Most of the gochugaru available in the US, even in Korean groceries, is from chilis grown outside of Korea, on large commercial scales. This is an artisanal product, grown and processed in Korea from Korean seed. It is like the difference between using pre-ground store-bought pepper and whole Lapchong peppercorns. Buy as much as you can afford, store it well sealed in the freezer, and it will transform your Korean cooking.

This was the right amount of heat. It wasn't as spicy as i thought it would be. There is a slight tingle on the tongue. The flavor is excellent unlike so of the mass produce pepper flakes out there, they taste like nothing. Great product♥️.

Love the super high quality! The scent is ADICTIVE😋 The taste SUPERIOR 🍷