Gochugaru
Korean red pepper flakes with a fruity, moderate heat and a coarser, brighter-red texture than standard chili flakes — the backbone of kimchi and Korean chili pastes.
Used for
- kimchi
- Korean stews
- marinate
- banchan
In the kitchen
- bloom briefly in oil to deepen color and flavor
- mix with liquid to make a paste for kimchi seasoning
- don't substitute standard red pepper flakes 1:1 — the flavor and heat differ
Picking it at the store
- Coarse-ground is standard for kimchi; fine-ground exists for other dishes — check which a recipe expects
- Color should be bright red, not brownish — dull color is a sign it's stale
Related terms
Tastease's cooking wizard explains steps like this one in plain language, right when you need it — while you're actually cooking. Shop smarter, cook with confidence.
Try Tastease free →