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Gochuchang Fermented Chili Condiment

Prep. Time: 10 min.


Add to 1 Gallon Fermentata Raw Classic Cultured Diced Onions
1/2 to 3/4 C. Korean red pepper flakes ("Gochuraru")
1TB Ground ginger or 3.5 TB fresh ginger
1/4 C sugar (dark brown ideal)
1 TB Salt
Mix all ingredients and let sit 20 minutes to open spices
Optional ingredients
2 TB garlic powder or 2 TB fresh minced or roasted garlic
2 tsp freshly ground black pepper
2 TB toasted sesame seeds or toasted sesame oil
Green onions or cilantro for color
Substitute other sweet smokey chilies like Aleppo or Chipotle flakes


You may need to visit your local international market or Asian grocery store to source the Korean red pepper flakes. Gochugaru is the corner stone of the Korean flavor profile and is used in many dishes to lend a traditional kick of smoky heat. It is what gives kimchi its robust red color and spicy ‘flavor’.
For best results, allow to marinade with onions for a day or two. This could stand alone as one of numerous side dish served traditionally with Korean meals, and in particular, could lend itself well to bulgogi bibimbap and any lettuce wrap as a condiment/ topping.
Mix or blend with mayo and/or sour cream for a spread, aioli or dressing.