Korean food has become much more "mainstream" in the United States in recent years. This seems almost natural because they have had a love affair with Mexican-inspired food for nearly 40 years. Korean food tends to be bold, and the aroma is limited in intensity. That's why you will be delighted to discover this spice of chili flakes.

Chili flakes are used to provide flavored heat in Kimchi and several scallion salad recipes. Probably the most important ingredient in the manufacture of Kimchi are Korean chili flakes. Many Western chefs, when trying to make this wonderful spice, for the first time, end up replacing it with chili powder or chili flakes - but for the authentic taste this is what you are looking for.

Chili flakes are also called "gochugaru" because they look like crushed red pepper flakes that we use on pizza. Chili flakes do not have seeds, so they do not have the same intensity of spiciness as red pepper flakes.

Chili flakes is truly a unique spice, because only it can give a sharp and burning taste. Chilli is great for cooking meat, fish and vegetables. Also, with it, different sauces are made, such as tabasco or Indian sauce.