korean chili powder

Herbs & SpicesYear-round. Dried gochugaru is shelf-stable and widely available globally, with peak production in autumn following the late-summer chili harvest in Korea.

Rich in vitamin C and capsaicin, the alkaloid compound responsible for heat perception and reported metabolic effects. Contains antioxidants and minerals including potassium and iron.

About

Korean chili powder, known as gochugaru (고추가루), is a dried and ground powder made from the Capsicum annuum var. acuminatum pepper, native to the Americas but cultivated extensively in Korea since the 16th century. The peppers used are typically moderately hot with a Scoville rating between 4,000–8,000 units, producing a vibrant red color and fruity, slightly sweet undertone beneath the heat. Gochugaru is produced by drying fresh red chili peppers in the sun or using controlled heat, then coarsely grinding them. The powder retains seeds and some skin, distinguishing it from finely milled varieties common in other cuisines.

Traditional Korean gochugaru often contains a texture variation, with visible pepper flakes alongside powdered elements, and is sometimes blended with sesame seeds, garlic, or salt, though pure versions remain standard for authentic cooking. Regional variations exist across Korean provinces, with differences in pepper sourcing, drying methods, and coarseness affecting flavor intensity and heat profile.

Culinary Uses

Gochugaru is foundational to Korean cuisine, serving as the primary heat source in numerous traditional dishes. It is essential in gochujang (fermented chili paste) production and appears in kimchi seasoning, where it provides both color and flavor. The powder is used to season soups (such as budae jjigae and tteokbokki), stews, rice dishes, and as a table condiment offering diners control over heat level. Its fruity undertones complement fermented flavors and umami-rich ingredients. Gochugaru is typically bloomed in hot oil or mixed with other ingredients to develop its full flavor profile, rather than used raw as a finishing powder.

Forms & Preparations

  • Coarse powder — Loosely ground dried peppers with visible flakes and seeds; standard form for cooking, seasoning, and kimchi production
  • Fine powder — More finely milled version with smoother texture; less common, used occasionally for sauces or applications requiring even distribution
  • Flakes (chili flake blend) — Larger pieces of dried pepper skin and seeds; often mixed with salt and sesame seeds for a table condiment or garnish
  • Infused oil — Gochugaru bloomed or steeped in oil to create chili oil; used as a finishing oil or ingredient in marinades
  • Gochujang base — Primary component mixed with fermented soybean, rice, salt, and sometimes sugar to produce gochujang paste; requires aging

Substitutes

  • Unknown — Finer texture and higher heat (30,000–50,000 Scoville units); use about 25–30% less by weight to achieve comparable heat, though the fruity sweetness of gochugaru will be lost
  • Unknown — Lower heat level (500–10,000 Scoville units depending on type); use equal or slightly greater quantity for depth of flavor rather than heat, though gochugaru's fruitiness is not replicated
  • Unknown — Similar fruitiness and moderate heat (10,000–23,500 Scoville units); use in roughly equal proportions for color and flavor, though texture will be finer
  • Unknown — Hotter and more intensely fruity; use 50–60% of the gochugaru quantity to avoid overwhelming heat; may require adjustment based on specific Thai chili variety

Recipes Using korean chili powder (2)

RCI-VG.004.0749.001

Kongnamool Moochim

Soy bean sprouts salad Kongnamool moochim

RCI-VG.004.1555.001

Yookgaejang

Spicy beef, scallion soup Yookgaejang (Spicy beef, scallion soup)