NONGSHIM TAEKYUNG Korean Chili Powder, Gochugaru Chili Flakes. Kimchi Powder (Flake, 1lb) - 100% Red Pepper Flakes for Korean & Asian Food. MSG Free.

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!

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.

Up the flavor of your cooking with this delish and versatile Korean blend. I love a teaspoon of this on vegetables with a splash of soy sauce. It Improves the flavor of soup. For example also a teaspoon of this in your summer homemade pickles Wow! And of course use in your Asian cooking. In short order you will know how much to use based on your tolerance for “heat” Not the same as jalapeños- it imparts it’s own unique flavor which is why it’s fresh and exciting in the kitchen. We use it almost everyday. This pouch with an easy to use seal is just perfect too.

This pepper powder has an amazing flavor! It’s not really a powder like the bottle says, but it’s more finely ground than the typical red pepper flakes you’d find at Italian restaurants or in the grocery store. To me it has a hint of smokiness, and an overall more intense and interesting flavor over regular red pepper flakes. It’s not overpoweringly hot, but it is hotter (in a good way) than regular red pepper flakes. Its not that slow kind of burn heat, but rather hot for a moment, and then gone. Perfect for then you’re eating a fair amount of whatever you’ve used it on. I initially bought this to use to make some banchan, but have since used it on all kinds of things, and its great on just about everything. It’s partially good with hummus, and as an inclusion to various marinades, but you’ll probably find yourself sprinkling it on lots of stuff, and being happy that you did. In looking at the first picture, you may assume this is a standard size spice bottle, but it’s not, its pretty large, and even using it regularly, this should last a substantial amount of time. At quick glance it looks like this is really high in calories for a spice, with 90 per serving. But upon more review, that’s based on only 7 servings per container. Unless you’re running a catering business, there’s no way you’ll only get 7 servings from this, its easily more like 100+ servings for most people. I’m very happy with this purchase. If you’re debating giving this a try, I strongest suggest you go for it.

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.

While I was in the Army, I served a couple of tours in South Korea / ROK and somewhere along the line got hooked on Kimchi. These days I live out in a mostly rural area and it can be problematic finding Kimchi at any of the local stores. So between harvests of Nappa cabbage from the garden and / or just buying it from the store - we make our own using this and normally keep at least a couple of quart jars on hand. These gochugaru flake arrive in their own re-sealable bag. They appear "fresh" - relatively speaking for a dried product but definitely have a nice flavor. Just as important in some ways is that they are a vibrant red and have no signs of oxidation where they would start fading and begin taking on more of an orange color. That may sound silly but to me even if it tastes good, there is nothing worse than orange kimchi. Just a suggestion to maintain the color of the flakes after they have been opened. Make certain to squeeze as much air as possible out of the bag before resealing. Once sealed, store the bag somewhere very cool. I usually put the bag inside another plastic bag and then place them in the freezer. That will help maintain the color (and flavor) for much longer.

It's delicious and visually great quality. I didn't listen to the other reviews though about it being too spicy. The lovely Korean granny I watched make kimchi on YouTube said to use 1 1/2 cups and I trusted blindly. Spice level tolerance is definitely subjective to what you're used to. If you are a baby like me definitely do less. The recipe amounts I used for reference: x8-9 lbs Napa Cabbage x1 and 1/2 Cup of Korean Chili (this product) x1 Yellow Onion x1 Asian Apple Pear x1 whole head of Garlic x1 medium chunk of Ginger x6-8 green onions x1/2 cup Fish Sauce x1 Asian Radish x1/2 cup Rice Flour in about 6 cups of water Will purchase again in the future!

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 sauce Instructions 1. Cut the Napa cabbage in half longways, then in half again longways. Cut the core out of the four quarters. 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 fish sauce 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. Rough chop the green parts of the onions and add those to the cabbage. Pour the chili paste combo over the cabbage and wear gloves to massage it all over the cabbage/carrots green onions so everything 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 place to 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 are submerged the whole time. The older it gets, the stronger it will become.