Taeyangbo

Taeyangbo (태양보) refers to a type of Korean red pepper powder (gochugaru) characterized by its vibrant red color and sun-dried preparation method. The term literally translates to "sun-dried treasure" or "sun-dried preservation." This process involves drying the harvested red peppers entirely under the sun, typically spread on mats or screens, for an extended period. Sun-drying concentrates the peppers' natural sugars, enhancing their sweetness and aroma while contributing to a deeper, more complex flavor profile compared to peppers dried using other methods like mechanical drying. Taeyangbo gochugaru is highly valued in Korean cuisine for its superior quality and is often preferred for making kimchi, gochujang (Korean chili paste), and various other Korean dishes where a rich, flavorful spice is desired. The color intensity and overall quality can vary based on factors such as the variety of pepper used, the duration of sun exposure, and the region of origin.