Here, gochugaru puts an exciting spin on one of my go-to summer skillet suppers. Mixed with granulated garlic, salt and cayenne pepper it makes a deeply flavorful rub for boneless chicken breast.

Gochugaru is obtained by sun-drying Korean red chillies after removing the stem end, the veins and the seeds and crushing them to a coarse powder. The colour is a stunning red. The flavour is an ...