This medium-hot red pepper, also known as gochugaru, is ideal for authentic Korean dishes such as kimchi, soups, stews and barbecued meats.
Kimchi Slaw: Mix 1/4 cup rice wine vinegar, 2 tbsp. soy sauce, 1 tbsp. sugar, and 1 tsp. each Korean-Style Red Pepper Powder and sesame oil in large bowl until well blended. Add 1 pkg. (14 oz.) coleslaw mix; toss to coat well. Makes 6 cups.
Tip: Use Korean-Style Red Pepper Powder in place of Ground Cayenne Red Pepper in recipes.
Prep time: 30 mins