Botanical Name: Capsicum annuum
Gochugaru, also known as Korean chili flakes or Korean chili powder, is a staple spice in Korean cuisine, prized for its vibrant red color, moderate heat, and slightly smoky, fruity flavor. The name “gochugaru” is derived from “gochu,” meaning “chili pepper,” and “garu,” meaning “powder,” though it is more often sold as coarse flakes rather than a fine powder. Gochugaru is made from sun-dried Korean red chili peppers, which are typically deseeded before being ground to ensure a milder, more flavorful heat.
On the Scoville scale, gochugaru measures between 4,000 and 8,000 Scoville Heat Units (SHU), offering a heat level similar to mild jalapeños or serrano peppers. This moderate spiciness makes it ideal for adding warmth to dishes without overwhelming other flavors. Gochugaru is distinguished by its complex taste that combines heat with subtle sweetness and smoky, earthy undertones, which is why it plays a central role in many Korean recipes.
One of the most well-known uses of gochugaru is in the preparation of kimchi, Korea’s famous fermented vegetable dish, typically made with napa cabbage and radishes. The chili flakes give kimchi its characteristic red color and spicy flavor, balanced by the tanginess of fermentation. Gochugaru is also used in other traditional dishes, such as tteokbokki (spicy rice cakes), bibimbap (mixed rice dishes), and various soups and stews, where it adds depth and heat.
There are two main types of gochugaru: coarse and fine. Coarse gochugaru is more commonly used in kimchi and general cooking, while fine gochugaru is often used for sauces or pastes, such as gochujang, a fermented chili paste that combines gochugaru with rice, soybeans, and salt.