Learn about Korean gochugaru (Korean chili powder / Korean chili flakes / red pepper flakes) and how it can be used in Korean cooking.
What is Gochugaru?
Gochugaru (고추가루) has a few different English names under its belt. Namely, Korean chili powder, Korean chili flakes, Hot pepper flakes, red pepper flakes etc.
Gochugaru is one of the most important Korean ingredients. It is used in gochujang (Korean chili paste), kimchi, spicy Korean soups and stews (e.g. sundubu jjigae) and spicy Korean side dishes (e.g. Korean cucumber salad).
Gochugaru is often vibrantly red in color and it has mild to moderate spicy taste with a hint of sweetness.
However, gochugaru tastes quite different to other non-Korean standard chili powder and chili flakes varieties (e.g. cayenne pepper powder). It is much milder in taste in comparison, so it is best not to substitute with them.
The quality and level of spiciness in gochugaru will vary depending on its origin and its specific farming conditions.
Types of Gochugaru
There are mainly two different kinds of gochugaru and they are used for different cooking needs.
– Korean Chili Powder
This is a finer version of gochugaru. It is used when making gochujang and nabak kimchi. It is also used for some soup and side dishes when you want better color and smooth texture.
– Korean Chili Flakes
This is a more coarse version of gochugaru and it has more versatile usage in Korean cooking. It is used when making kimchi, and most Korean side dishes and Korean soups and stews.
How Gochugaru is Made
Many Korean households make their own chili powder. They try to source good quality dried Korean red chilies at a farmer’s market and once they bring them home they do the following.
- Cut the stems off the red chilies with a pair of scissors and open one side of the chili and shake off the seeds. (According to my mum, it is best to leave some seeds in still as it makes more tasty chili powder.) It is also possible to buy dried red chilies that are already trimmed and cleaned. If so, move on to the next step.
- Wipe clean the chilies with a dry cloth thoroughly and take it to local rice mill (Bangatgan, 방앗간) and ask them to be grounded according to their preferred particle size.
How to Store Gochugaru
Once you open the package, it needs to be kept in a cool shaded place. It can get moldy if you don’t store it well. I keep mine in an air tight container and in the fridge.
If you want to store it for a longer period, you can store in your freezer as well. Just seal it really well.
When gochugaru becomes hardened, you can use a food processor to separate it again. Just a few seconds pulse will fix it.
Other Popular Recipes Using Korean Chili Powder or Korean Chili Flakes
- Korean Chili Oil
- Spicy Pork Bulgogi
- Gochujang Chicken
- Budae Jjigae (Korean Army Stew)
Where to Buy Gochugaru
You can find gochugaru in the condiment isle at a Korean grocer. Some large Asian grocers might also sell it as well.
If you’re looking for an online buying option, try Amazon or eBay. Don’t forget that there are mainly two different types of gochugaru (fine vs coarse), so read the label and descriptions well before purchasing.
I accidentally bought a 500g bag of fine gochugaru instead of coarse! Any suggestions for how to use it up? I looked at making gochujang but that requires buying even more specific ingredients, and I’m not sure I want to make that much water kimchi. Could I use it 50/50 with coarse gochugaru in some recipes?
Yes, you can use a 50/50 mixture with coarse gochugaru. Depending on the recipe, you could even substitute 100% of it for coarse gochugaru, especially when the texture isn’t particularly important.
Can you use the powder and the flakes interchangeably?
That would depend on the recipe. Generally speaking, if the visual presentation isn’t a priority, you could potentially interchange Korean chili powder and Korean chili flakes. However, it’s important to note that this might affect the texture of your dish.
Can you recommend a brand or suggest where to get Gochugaru that’s actually from Korea instead of China?
When shopping for Korean gochugaru, keep an eye out for the words “국산 100%” on the packaging, as this indicates that the item is made in Korea. Although Korea is home to a multitude of gochugaru brands, only a small percentage of these make their way to international markets. As a result, we frequently have only limited choices.
How do I purchase the less spicy gochugaru?
If you’re looking for less spicy or mild Korean chili powder, look for ‘안 매운 고추가루’, ‘덜 매운 고추가루’, or ‘순한맛’ on the product packaging. Not all Korean grocery stores may have it, but larger stores are more likely to carry these products.
hi ! I can only find fine (powder) gochugaru. is this okay? I want to make kimchi and the typical stews such as dakdoritang, because I want to try to make Korean food more. Thank you!
Yes, that should be fine for kimchi and Korean stew.
Hi i want to cook sundubu jigae but i don have gochugaru, can i replace with normal m’sia chilli powder and gochujang?
I’m not familiar with m’sia chili powder, so I can’t tell you for sure. But the soup will taste quite different when gochujang is added. You do what you’ve got to do to mimic, but it won’t taste like authentic “sundubu jjigae”.
I bought a large bag of Taekyung red pepper powder, used it once, and the second time I went to use it again the entire contents were covered in mold. What did I do wrong? Are the flakes as perishable?
How long has passed between your first use and the second time? Did you follow my storage advice above?
How to tell the difference between the powder and the flakes? I make my own Kim chi and gochujang and if the packet isn’t labelled clearly in English I don’t know which one to get. Can you help?
Nice article, full of good information, ie where and how to store, etc. Thanks!
Can i still use my gochugaru? I opened the plastic where it is stored and the upper part looks moldy, however, the other parts aren’t. Please help. Am planning to make kimchi. Expiry date is August 2021. The last time I used it was last January 2021. Million thanks in advance.
I wouldn’t use it if it looks moldy. Not worth the risks.
My favorite