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Gochugaru

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description Gochugaru Overview

Gochugaru is a Korean seasoning made by drying red chili peppers and grinding them into coarse flakes or powder. It is commonly associated with a bright red color, moderate heat, and a fruity, smoky flavor, although heat and texture vary by product. Cooks use it in kimchi, gochujang, soups, stews, marinades, and other Korean dishes where it supplies both color and chili flavor.

help Gochugaru FAQ

What is gochugaru made from?

Gochugaru is made from dried Korean red chili peppers that are coarsely ground into flakes or powder. It has a vivid red color and a fruity, smoky heat that differs from plain cayenne.

Why is coarse gochugaru used in kimchi?

Coarse gochugaru is a traditional source of color and heat in kimchi seasoning. Its flakes remain visible in the paste and contribute flavor during fermentation.

Is gochugaru the same as gochujang?

No, gochugaru is a dry chili ingredient, while gochujang is a fermented Korean chili paste. Traditional gochujang also includes ingredients such as glutinous rice, fermented soybeans, and salt.

When should I use fine instead of coarse gochugaru?

Fine gochugaru blends more smoothly into sauces, soups, and chili pastes. Coarse gochugaru is commonly chosen for kimchi and dishes where the pepper texture remains visible.

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