What is Gochugaru and How Do You Use It?

Gochugaru (고추가루, pronounced gochugaru) is the Korean red pepper flakes that make kimchi red, give kimchi-jjigae its depth, and turn a plain marinade into something that tastes unmistakably Korean. I’ve been cooking with it for ten years and I still keep three different bags in my pantry at any given time — coarse for kimchi, fine for jjigae, and a backup for the inevitable moment I run out mid-recipe.

It is not interchangeable with Italian red pepper flakes. It is not cayenne. It is not paprika. And if you’ve ever tried to substitute any of those and wondered why your kimchi came out wrong or your jjigae tasted flat — this article is the explanation you needed.

What does gochugaru taste like?

Gochugaru tastes fruity, mildly smoky, and moderately spicy — significantly less sharp than cayenne. The heat sits between 1,500 and 10,000 Scoville units compared to cayenne’s 30,000 to 50,000. The smokiness comes from sun-drying, and the fruitiness from the taeyangcho pepper variety used exclusively in Korean production. “According to Wikipedia’s entry on gochugaru, the taeyangcho pepper used in Korean production has been cultivated on the Korean peninsula for centuries and remains distinct from all other red chili varieties.”

The first time I cooked with gochugaru, I used about half the amount the recipe called for because I assumed anything labelled “chili flakes” would be aggressive. It wasn’t. The heat is warm and lingering rather than sharp and immediate — the kind that builds slowly and stays in the back of your throat rather than hitting the front of your palate instantly. You can use a full tablespoon in a pot of jjigae and it adds colour and warmth without overpowering everything else.

How is gochugaru different from regular chili flakes?

Gochugaru is made exclusively from sun-dried Korean taeyangcho peppers, ground to a coarse consistency that sits between flakes and powder. Italian red pepper flakes use a mix of multiple pepper varieties including seeds, producing a sharper, less fruity heat profile. The grind, pepper variety, and seed removal are all different.

Standard Italian red pepper flakes — the kind in the shaker at a pizza restaurant — are coarser and seed-heavy. The seeds carry a different, sharper heat than the flesh. Gochugaru is mostly seedless. The heat comes from the flesh of the dried pepper, not the seeds, which is why it tastes fruity and warm rather than sharp and aggressive.

What are the two types of gochugaru and which do you need?

Coarse gochugaru (굵은 고추가루) is for kimchi — the larger flakes distribute evenly through kimchi paste and provide texture. Fine gochugaru (고운 고추가루) is for sauces, stews, and marinades where a smoother texture integrates better. If you can only buy one, buy coarse — it works for both.

When I first started making kimchi, I used fine gochugaru because it was what I had. The kimchi looked right but the texture was off — there was a smoothness to the paste that didn’t feel quite authentic. Korean cooks use coarse for kimchi because the larger flakes coat each leaf differently than a powder does.

Why does gochugaru have to be bloomed in oil?

Gochugaru’s key flavor compounds — capsaicin and carotenoids — are fat-soluble, not water-soluble. Adding them directly to water-based stock extracts approximately 20–30% of their flavor potential. Frying them in sesame oil for 60–90 seconds first extracts the compounds fully — the oil shifts from pale orange to deep brick red when the transfer is complete.

Where do you buy gochugaru and how do you store it?

Gochugaru is available at Korean grocery stores, H Mart, Asian supermarkets, and online. Reliable brands include Taekyung, Wang, and Sempio. Buy in 500g (1 lb) or 1kg (2 lb) bags — gochugaru keeps 6 months at room temperature in an airtight container and up to 2 years frozen.

One thing worth knowing: gochugaru fades. A bag that’s been sitting open in a warm pantry for 8 months will produce noticeably less colour and flavour than a fresh bag. Keep it sealed, keep it cool, and replace it when the colour starts looking more orange than red.

FAQ

What is gochugaru used for?

Gochugaru is used in kimchi paste, Korean stews (jjigae), marinades for bulgogi and galbi, and as a finishing seasoning on banchan and rice dishes. It is the backbone of spice in most Korean recipes.

Is gochugaru the same as red pepper flakes?

No. Gochugaru is made from sun-dried Korean peppers with seeds removed, creating a fruity, smoky heat. Italian flakes are sharper, drier, and contain seeds.

Can I use cayenne instead of gochugaru?

Not directly. Cayenne is much hotter and lacks the complex fruitiness of gochugaru. In a pinch, mix 1 part cayenne with 3 parts sweet paprika for a similar (but not identical) profile.

How long does gochugaru last?

It lasts 6 months at room temperature or up to 2 years in the freezer. Store in an airtight container away from light to preserve its bright red color and flavor.