Red chili powder, made by drying and grinding red chili peppers, is an essential spice and ingredient in Korean cuisine. It plays a key role in iconic dishes such as kimchi, stews, salads and braised dishes, imparting a distinctive spicy flavor. For Koreans who grew up eating kimchi, dishes seasoned with red chili powder hold a special place in their hearts. This deep connection is particularly evident during the winter kimchi-making season, when families seek out the finest red chili powder, knowing that its quality and quantity significantly affect the flavor and overall quality of their kimchi. In Korea, regions such as Sunchang and Cheongyang are known for producing the highest quality red chili powder.

In Japan, the growing popularity of Korean cuisine, driven by the Korean Wave (Hallyu), has led to the increased use of Korean red chili powder. Korean food is now widely available in Japan, with many restaurants in Koreatowns using authentic Korean ingredients, including red chili powder. Unlike Chinese red chili powder, which is prized primarily for its heat, Korean red chili powder boasts a more complex flavor profile that balances heat with subtle sweetness. This nuanced flavor has earned Korean red chili powder a premium reputation among Japanese consumers. As kimchi consumption continues to grow in Japan, more consumers are turning to Korean red chili powder for its bold and authentic flavor.

Korean red chili powder is also readily available on Japanese online marketplaces such as Rakuten and Amazon Japan. Popular brands include Chung Jung One’s Taeyangcho Red Chili Powder, Jongga’s Domestic Red Chili Powder, HanSaeng’s 100% Korean Red Chili Powder, and Sempio’s Red Chili Powder. Customers who have purchased these products often leave glowing reviews such as, “I ordered this to make my own kimchi. It tastes excellent” and “It adds a vibrant color to my kimchi and has a pleasant aroma with a mild, smooth heat.”