Check the packet says coarse gochugaru rather than fine chilli powder, since the two behave differently in kimchi and stews. Korean brands sold through Asian grocers are generally more reliable than generic chilli flake substitutes.
Gochugaru is Korean red chilli flake, milder and fruitier than a standard chilli flake, and central to kimchi, stews and marinades.
Coarse vs fine gochugaru
Coarse gochugaru is the standard for kimchi, giving colour and texture without dissolving into the mix. Fine gochugaru is used more in marinades and sauces where a smoother texture matters, such as gochujang production and some stews.
What to check on the label
Gochugaru grinds compared
| Grind | Best for |
|---|---|
| Coarse | Kimchi, banchan, coating dishes |
| Fine | Stews, marinades, sauces |
FAQ
Can I substitute regular chilli flakes?
Not cleanly. Regular chilli flakes are hotter and lack the fruity, slightly sweet flavour that gochugaru has, so the finished dish will taste noticeably different.
Is gochugaru the same as gochujang?
No. Gochugaru is a dry chilli flake, while gochujang is a fermented chilli paste made using gochugaru as one of its ingredients.
How hot is gochugaru?
Mild to medium, generally milder than cayenne pepper, though heat level varies a little by brand and batch.
Read more on what gochugaru is, or where to buy it locally.
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- Gochugaru. Coarse Korean chilli flake for kimchi.
