Chili Powder (Korean Gochugaru/Kochukaru)

Gochugaru has a few different English names under its belt. Namely, kochukaru, Korean chili powder, Korean chili flakes, Hot pepper flakes, red pepper flakes etc. Gochugaru is one of the most important Korean ingredients. It is used in gochujang (Korean chili paste), kimchi, spicy Korean soups and stews (e.g. sundubu jjigae) and spicy Korean side dishes (e.g. Korean cucumber salad). Gochugaru is often vibrantly red in color and it has mild to moderate spicy taste with a hint of sweetness.

2.2 lbs fresh Korean red chile peppers (1 kg)

Cut a slit in the bottom (the "pointy" end away from the stem) of each pepper.

Lay them out on dehydrator trays, so they don't touch.

Set the dehydrator to the "vegetable" setting (varies by model), about 125°F (52°C).

Let peppers dry completely, until they are brittle (~ 24 hours).

Break them open, separating the stem and seeds from the flesh.

It's helpful to wear a mask over your nose and mouth, as the dust from the powder can be quite irritating to inhale.

Pulse the flesh until it is a medium powder consistency.

Transfer to an airtight container. Store in a cool, dry place.