Gochugaru
go-choo-GAH-roo
Capsicum annuum
Smoky, fruity, sweet, moderate heat.
What it is
Gochugaru is the Korean red pepper made from sun-dried chiles, sold as coarse flakes or fine powder. With the seeds removed, it is fruity, smoky, and slightly sweet rather than fiercely hot, which lets it be used in quantity for both flavor and a deep red color. It is the heart of Korean cooking, essential to kimchi, stews, and marinades. It sits between sweet paprika and cayenne in heat, closer to the fruity, raisin-like character of Aleppo pepper than to a plain hot chile powder.
Similar but different
Easy to mix up, different enough that swapping changes the dish.
- Aleppo pepperfruity, raisin-like, tart, mild heat.
Compare head to head
What it pairs with
Goes wrong with: dishes that should stay pale and mild.
Common in Korean cooking.
Whole vs ground
Gochugaru is sold as coarse flakes or a finer powder, both made from dried Korean chiles with the seeds removed, which keeps it fruity rather than searing.
How to handle it
Stir into marinades, stews, and dressings, or fold into the paste for kimchi. Its heat is moderate, so it can be used generously for color and flavor.
Storage
Airtight, cool, and dark, or frozen for longer. The color and flavor fade with time and light.
Buying note
Look for vivid red flakes labeled gochugaru. Coarse flakes are standard; fine powder is used for smooth pastes.
Classic dishes
kimchi, tteokbokki, Korean fried chicken, bibimbap.
Out of gochugaru? Substitutes
No substitute is exact. These are the closest by flavor behavior, with the ratio to start from and how the result will differ.
| Use instead | Ratio | How it differs |
|---|---|---|
| Aleppo pepper | 1:1 | similar fruity, moderate heat, a touch more tart |
| mild chile flakes with a little paprika | to taste | approximates the heat and color, less fruity |
One odd thing
Gochugaru is made with the chile seeds removed, which is why it can be both deeply red and only moderately hot.