Gochugaru is a Korean seasoning made by drying ripe red chili peppers and grinding them into flakes or powder. It is commonly described in English as Korean chili flakes, Korean red pepper flakes, or Korean chili powder.

Unlike many ordinary chili powders, gochugaru is not used only to make food spicy. It also gives Korean dishes a naturally sweet pepper flavor, a subtle fruity aroma, and their characteristic deep red color.

Gochugaru is one of the ingredients that most Korean households keep at home. It is used in kimchi, stews, soups, stir-fries, vegetable side dishes, marinades, dipping sauces, and spicy noodle sauces.

Different products may have different grind sizes. Coarse gochugaru is often used for kimchi, while finer gochugaru blends more smoothly into sauces and marinades.

However, you do not need to buy several different types when you are first learning Korean cooking. A medium-grind gochugaru can be used for nearly every everyday Korean dish.

Gochugaru has a balanced combination of moderate heat, natural sweetness, and fresh dried-pepper flavor. Some varieties also have a slightly fruity or gently smoky aroma.

It is spicy, but it usually does not have the sharp and aggressive heat associated with cayenne pepper. Instead, it adds warmth and depth while allowing the other seasonings in a dish to remain noticeable.

The heat level varies depending on the pepper variety and product. Mild gochugaru is often used when color and pepper flavor are more important than intense heat.

In Korea, gochugaru is used in a wide variety of spicy and savory dishes. Its best-known use is kimchi, where it provides much of the color, pepper flavor, and heat in the seasoning mixture.

It is also added to kimchi jjigae and sometimes to doenjang jjigae when a slightly sharper and spicier broth is desired.

Korean cooks use gochugaru in marinades for jeyuk bokkeum, dakbokkeumtang, and other spicy meat dishes. It is also frequently used in seasoned vegetables, noodle sauces, soups, and dipping sauces.

A very simple Korean dumpling dipping sauce can be made by mixing soy sauce, vinegar, and a small amount of gochugaru.

Gochugaru is used in far more dishes than kimchi. One versatile bag can be used to make many of Korea’s best-known home-style dishes.

Choose gochugaru by considering its grind size, heat level, color, aroma, ingredient list, package size, and intended use.

For general Korean cooking, a medium or moderately coarse grind is usually the easiest choice. It works well in stews, stir-fries, marinades, vegetable dishes, dipping sauces, and kimchi.

Good gochugaru should have a natural, vivid red color rather than a dull brown tone. It should smell like clean dried peppers and should not have a stale, oily, or musty odor.

Check the ingredient label before purchasing. Ideally, the package should contain only dried red chili pepper. If Korean-grown peppers, gluten-free certification, or vegan certification is important to you, confirm those details on the individual package.

A smaller package is often more practical for beginners. Gochugaru gradually loses its aroma and bright color after opening, so buying more than you can reasonably use is not always the best value.

These products come in relatively manageable sizes, making them more suitable for beginners than a large bulk bag.

Choose the coarser version if you plan to make kimchi or use gochugaru frequently. Choose the fine-grind version if you mainly want it for sauces, soups, stews, and marinades.

Heat, sunlight, air, and moisture gradually weaken the color and aroma of gochugaru. Keep it tightly sealed and away from the stove, direct sunlight, and humid areas.

If you use gochugaru frequently, keep a small amount in an airtight container in the refrigerator. A larger bag can be divided into smaller airtight portions and stored in the freezer.

Dividing it into smaller portions prevents the entire supply from being repeatedly exposed to warm air and moisture.

Always use a dry spoon. Moisture inside the container can cause clumping and shorten the useful life of the product.

Follow the storage instructions and best-by date printed on the package. Replace gochugaru when its red color, aroma, or pepper flavor has noticeably faded.

Aleppo pepper is often recommended as a substitute because it has moderate heat, some natural sweetness, and a softer flavor than many ordinary red pepper flakes.

However, Aleppo pepper does not produce exactly the same flavor, color, or texture as Korean gochugaru.

Paprika can provide red color but usually lacks enough heat. Cayenne pepper can provide heat but is much finer and sharper. Ordinary red pepper flakes are usually coarser and may contain a large amount of seeds.

A substitute may be acceptable in a simple dipping sauce or stir-fry, but the difference becomes much more noticeable in recipes such as kimchi.

For the most authentic Korean flavor, genuine Korean gochugaru remains the best choice.