Inside the Spice Cabinet: Gochugaru

Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
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updated May 2, 2019
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How To Make Easy Kimchi at Home (Image credit: Emily Han)

The vibrant red spice known as gochugaru is a blend of red pepper flakes widely used in Korean cooking.

What Is Gochugaru?

Taste: Spicy, smoky
Most Popular Use: kimchi, sauces

An essential ingredient in Korean cuisine, gochugaru (or kochukaru) is a coarsely ground red pepper with a texture between flakes and powder. Traditionally, gochugaru is made from sun-dried chile peppers, and versions that are prepared in this manner are still considered the best tasting. The flavor is hot, sweet, and slightly smoky. Substitutes like crushed red pepper or cayenne just don’t compare.

Look for gochugaru at Asian markets and online, and store in an airtight container, away from heat and light.

How To Use Gochugaru

Gochugaru is a widely spice to add a fiery punch in Korean cuisine. It’s a common ingredient in kimchi, dipping sauces for spring rolls, dressing, and marinades.

Recipes for Cooking with Gochugaru

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asian
Ingredient
korean
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