Kochukaru or chili powder is widely used in many korean foods. There is big array of chili powder out in the market. This one is mainly used for making kimchi. You'd like to get the correct kind of chili powder for your cooking or you'll end up with food that's too spicy or too bland. Some chili powder, like the cheap unbranded ones in supermarkets, have stronger color than flavor. So if you like spicy food, get a good quality chili powder.
If you're not familiar with a certain chili powder and its hotness, better use half of what's suggested at first. Then, check later if you should add more. It's hard to tell the quality or degree of hotness from the texture of the powder.
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