Gochugaru

Gochugaru is a type of red chili powder that’s a staple in Korean cooking. It’s one of the key ingredients in gochujang chili paste, and you’ll often find it with sesame oil and sometimes garlic as the starting point of many dishes, including sundubu jjigae, or spicy tofu stew.

It’s made from chili peppers — introduced to Korea in the 1500s — which are then dried and ground into powder which can range from very fine powder to coarser flakes.

Compared to American crushed red pepper flakes, gochugaru can be noticeably different in flavor, texture, and heat. Often, the texture is smoother and finer than Western red pepper flakes while the spiciness is less intense (but not always).

The flavor profile of gochugaru tends to be slightly sweet and fruity, sometimes with a hint of smokiness.  This adds notes to dishes that you might not get with other pepper flakes.  Within milder varieties, you can use more and get more flavor while still maintaining a pleasant spice level.

Uwajimaya carries different varieties of gochugaru in our grocery department, including different grinds, potency, and brands for whatever you’re cooking.