Ingredients
Gochugaru
Gochugaru (Korean chili flakes)
A traditional Korean chili powder made by removing seeds from sun-dried red chilies (taeyangcho) and coarsely grinding them. Unlike Western-style fine Chili Powder, it has a crushed texture with visible particles.
Flavor
Characterized by a clean, refreshing spiciness with a hint of subtle sweetness and a smoky flavor, rather than an intense, burning heat.
Brands
Chung Jung One, Haechandle. Domestic products (from Korea) bearing the Nonghyup mark often have good quality.
Where to buy
Seasoning/powder aisle at Asian grocery stores, Amazon.
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Substitutes
A perfect substitute is difficult, but you can mimic the color and spiciness by mixing Chipotle Powder or paprika powder with crushed red pepper (1:1 ratio). (※ Note: Mexican taco chili powder contains additional spices, which will significantly alter the flavor of Korean dishes.)
Storage
If stored at room temperature for a long period, it may darken in color, become damp, and attract pests. It must be kept 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 (Soft Tofu Stew).
FAQ
Q. The particle sizes vary; which one should I buy?
A. At the store, you can usually find Coarse and Fine gochugaru. For general stews, side dishes, and kimchi, you should buy the coarse type. The fine powder is mainly used for Tteokbokki or for making Gochujang.