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Gochugaru

This is a unique Korean chili powder made by removing the seeds from red peppers that have been well-dried in the sun (Taeyangcho) and grinding them coarsely. Unlike the fine Chili Powder in the West, it is in a crushed form where the texture remains intact.

Flavor

Rather than a harsh, burning spiciness, it is characterized by a clean and refreshing spiciness with a subtle sweetness and a smoky flavor.

Brands

Chung Jung One, Haechandle. Domestic products with the Nonghyup mark are often of good quality.

Where to buy

The spice/powder aisle of Asian markets, Amazon.

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Substitutes

A perfect substitute is difficult to find, but you can mimic the color and spiciness by mixing Chipotle Powder or paprika powder with a crushed red pepper mix in a 1:1 ratio. (※ Mexican taco chili powder contains mixed spices, so it will change the flavor entirely if used in Korean food.)

Storage

If left at room temperature for a long time, the color will turn black, it will become damp, and it is prone to pests. It must be stored in an airtight container in the Freezer to maintain its vibrant red color and flavor throughout the year.

Used in

Kimchi, Tteokbokki, Kimchi Jjigae, Sundubu-jjigae.

FAQ

Q. The particle sizes vary; which one should I buy?
A. At the supermarket, there are usually Coarse and Fine Gochugaru. For general stews, side dishes, and Kimchi, you should buy the Coarse Gochugaru. Fine powder is mainly used for Tteokbokki or making Gochujang.