What is Korean gochugaru?
has both smoky and fruity notes, with a hot chilli kick.
How to cook with gochugaru?
Gochugaru has many uses - it’s not exclusively for kimchi making! Use gochugaru in Korean recipes such as tteokbokki, bulgogi, stir fries as well as dipping sauces and meat marinades.
We also use the gochugaru red pepper powder as a seasoning to sprinkle over noodle dishes, or even as a rub for roast chicken, along with finely diced garlic and preserved lemons.
Exciting recipes using gochugaru
Pair oven-steamed aubergines with basmati rice, cabbage and Korean red pepper flakes in this vegetarian main.
Japchae is a stir-fried sweet potato noodle recipe with julienned vegetables, lightly seasoned with soy sauce and sesame oil. It only takes 10 minutes to prepare and 10 minutes to cook!
A fresh sweet, sour, salty pickle – enjoy as a side with meat, fish and pork belly.
Steamed broccoli, tossed in a zingy, sweet and spicy sauce. A great side dish for a summer barbecue, along with glazed ribs, or pulled pork.
One of many variations on the classic kimchi, this one uses refreshing cucumber.
What are the different types of gochugaru I can buy?
Korean red pepper powder comes in different grind sizes - this variety is coarse, perfect for making kimchi. Use gochugaru in other Korean recipes such as tteokbokki, bulgogi, stir fries as well as dipping sauces and meat marinades.
Frequently Asked Questions
Is gochugaru the same as chilli powder?
Yes, gochugaru is a variety of Korean chilli powder. Gochugaru is traditionally made from sun-dried Korean red chilli peppers.
What can I substitute for gochugaru?
Gochugaru is a key ingredient in gochujang, a Korean red pepper paste. Gochujang is a paste rather than a powder, and has more complex flavours from the addition of fermented soybeans. If you’re using gochugaru as a marinade, you can use gochujang instead, however you will need less liquid and salt in your marinade.
If you want to substitute gochugaru with another type of dried chilli, you can use chipotle chilli powder to replicate the smoky notes.
Ellie Edwards is a food writer for Sous Chef. Previously she worked at olive magazine, writing about exciting new ingredients, UK restaurants and travelling the world to find the best cinnamon buns. When she's not exploring the likes of Belize, Kerala and Zanzibar, Ellie loves rustling up a feast in her London kitchen, with a particular passion for porridge, sourdough and negronis.