What is Gochugaru? Everything You Need to Know

If you’re a fan of Korean cuisine — or simply someone who loves adding a kick of flavor to your dishes — Gochugaru is a seasoning you need to know. This vibrant red chili powder is the backbone of countless Korean recipes, from spicy kimchi to comforting stews like kimchi jjigae!

But its magic isn’t confined to Korean cooking. Gochugaru can elevate just about any dish, whether you're sprinkling it on roasted veggies, stirring it into marinades, or adding it to your favorite soups for a fiery twist.

Let’s dive into everything you need to know about this essential chili seasoning.

What is Gochugaru?

Gochugaru is a type of Korean chili powder or chili flakes that’s a key ingredient in Korean cooking. It adds both spiciness and rich flavor to popular dishes like kimchi, spicy soups, and stir-fries. The name "gochugaru" comes from two Korean words: gochu (고추), which means "chili pepper," and garu (가루), which means "powder."

Made from dried Korean red chili peppers, Gochugaru has a unique mix of smoky, sweet, and spicy flavors. It's known for creating the bold, delicious taste Korean food is famous for.

What’s the Difference Between Gochugaru and Gochujang?

The biggest difference between gochugaru and gochujang is their texture and how they’re made.

Gochugaru is a dry spice made from ground Korean red chili peppers, available as flakes or powder. It does not go through any fermentation, so its flavor is pure and simple — spicy, smoky, and slightly sweet.

Gochujang, on the other hand, is a thick chili paste made by mixing gochugaru with ingredients like soybeans, glutinous rice, and barley malt. This mixture is then fermented, which gives gochujang a much more complex taste. It’s spicy, but also sweet, savory, and rich in umami.

Because they have very different flavors and textures, you can’t easily use them as substitutes for each other. Gochugaru works better for dry rubs, soups, and marinades. In contrast, gochujang is ideal for sauces and stews.

What is Gochugaru Made Of?

Gochugaru is made from Korean red chili peppers that are dried and turned into flakes or powder.

The process starts by drying the peppers, often in the sun, which gives them their deep red color and smoky taste. After drying, the stems, seeds, and inner parts are removed to reduce the heat and create a more balanced flavor.

The dried peppers are then ground into coarse flakes or a fine powder. A blender can be used to make chili flakes, while a rice mill is ideal for creating a fine, smooth powder.

What Does Gochugaru Taste Like?

Gochugaru has a special mix of smoky, sweet, and spicy flavors that make it a key ingredient in Korean cooking. Its heat level is moderate and often described as fruity, making it milder than many other chili peppers.

Despite its bright red color, gochugaru isn’t as spicy as it looks. This can be a good thing because it adds just the right amount of heat without overpowering the other flavors in a dish. The slight sweetness of the peppers also makes it stand out from other chili powders.

Is Gochugaru Spicy?

Gochugaru can range from mild to medium-hot, depending on the type of pepper and how it’s made. While it does have some heat, it’s not as intense as other chili peppers. So, it's a great choice for people who are new to spicy foods.

The spice level is often called moderate, meaning it gives a gentle burn that doesn’t overpower the dish. For example, it’s perfect for dishes like kimchi or Korean stews, where you want a kick of heat without making it too fiery.

This medium-hot spice level makes gochugaru an excellent entry point for anyone looking to explore spicier foods without going overboard.

What Can I Substitute Gochugaru With?

If you don't have gochugaru, you can substitute it with other chili powders depending on what you need — heat, smokiness, or sweetness. Be sure to adjust the amount based on how spicy your substitute is.

• Gochujang: A fermented chili paste with a similar flavor profile, but more intense and sweeter.
• Crushed red pepper flakes: A common substitute to Gochugaru with a similar heat level but without the smoky or sweet notes.
• Paprika: For a milder, smoky flavor, use regular or smoked paprika. It lacks the heat but adds a similar color and depth.
• Cayenne pepper: Much hotter than gochugaru, but it provides the spice without altering the flavor too much.
• Chipotle powder: A smoky, slightly sweet powder made from dried and smoked jalapeños. It adds a different flavor profile but brings both heat and smokiness.
• Aleppo pepper flakes: A great option with moderate heat and a fruity, slightly tangy flavor. It’s closer to gochugaru’s sweetness and mild spice.

Cooking with substitutes often requires experimentation and trial and error to find the right balance of heat, flavor, and texture. Don’t be afraid to adjust and taste as you go!

Try ACC’s Gochugaru Chili Oil

Gochugaru is more than a chili powder — it’s your gateway to the bold flavors of Korean cuisine. From homemade kimchi to spicing up soups or adding color and heat to your favorite dishes, the possibilities are endless!

Take your cooking up a notch with Algae Cooking Club’s Gochugaru Chili Oil.

Made with premium ingredients like algae oil, gochugaru chili, sichuan peppercorn, bay leaf, and star anise, this aromatic oil offers a perfectly balanced flavor.

Drizzle it over ramen, stir-fried noodles, or pizza, or use it to add a spicy kick to roasted veggies and marinades. It’s versatile, flavorful, and perfect for low-heat cooking or finishing touches.