What Is Gochugaru? Korean Chilli Flakes Explained – Types, Uses & How to Choose
If you have ever made kimchi, Korean stew or a spicy Korean side dish, you have probably come across gochugaru. This vibrant red Korean chilli is one of the essential seasonings in Korean cooking, adding colour, heat and distinctive chilli flavour to everything from kimchi to soups and marinades.
But when shopping for gochugaru, you may see terms such as Korean chilli flakes, Korean chilli powder, coarse and fine. So which one should you choose?
In this guide, we explain what gochugaru is, the difference between coarse and fine gochugaru, how it differs from gochujang, and how to choose the right type for Korean cooking.
What Is Gochugaru?
Gochugaru (고춧가루) is dried Korean red chilli that has been ground into flakes or powder. The name comes from the Korean words gochu, meaning chilli pepper, and garu, meaning powder.
It is a fundamental ingredient in Korean cuisine and is widely used in kimchi, soups, stews, seasoned vegetables, sauces and marinades.
Depending on the grind, gochugaru can have a visibly flaky texture or a much finer consistency. For everyday shopping and cooking, the most useful distinction is simple:
- Coarse gochugaru – best suited to kimchi
- Fine gochugaru – suited to cooking and seasoning
Coarse vs Fine Gochugaru: What's the Difference?
The main difference is the grind size. Choosing the right texture helps give Korean dishes the appearance and consistency you expect.
Coarse Gochugaru – 김치용
Coarse gochugaru has larger, visible chilli particles. In Korean, products intended for kimchi are often labelled 김치용, meaning “for kimchi”.
The coarse texture works particularly well when making kimchi because the chilli blends into the seasoning while retaining enough texture to give kimchi its familiar appearance.
Best for:
- Napa cabbage kimchi
- Kkakdugi (radish kimchi)
- Cucumber kimchi
- Green onion kimchi
- Other kimchi varieties
If you are planning to make homemade kimchi, coarse gochugaru is the easiest choice to look for.
Shop DAEJOO Coarse Gochugaru
Shop HMR PULYIPSAE Coarse Gochugaru
Shop HMR LIMGANE Coarse Gochugaru
Fine Gochugaru – 요리용
Fine gochugaru is ground more finely, giving it a smoother texture that mixes easily into sauces, seasonings and cooked dishes.
At AsianFood.nz, we describe this type as fine gochugaru for cooking to make it easier to distinguish from the coarse kimchi variety.
Best for:
- Korean soups and stews
- Spicy marinades
- Seasoning sauces
- Stir-fries
- Everyday Korean cooking
Shop DAEJOO Fine Gochugaru
Shop HMR PULYIPSAE Fine Gochugaru
Which Gochugaru Should I Use?
A simple way to choose is to start with what you are making.
| What you're making | Recommended type |
|---|---|
| Kimchi | Coarse |
| Kkakdugi / radish kimchi | Coarse |
| Soups & stews | Fine |
| Seasoning sauces | Fine |
| Marinades | Fine |
| General Korean cooking | Fine |
If you regularly make both kimchi and Korean cooked dishes, keeping both coarse and fine gochugaru in the pantry gives you the most flexibility.
Is Gochugaru the Same as Chilli Powder?
Not necessarily.
The English term “chilli powder” can refer to very different products depending on the country and brand. Some chilli powders are extremely finely ground, while others may contain different varieties of chilli or additional spices.
Gochugaru specifically refers to the Korean chilli product used in Korean cuisine. If a Korean recipe calls for gochugaru, using Korean gochugaru is the most reliable way to achieve the intended flavour, colour and texture.
Gochugaru vs Gochujang: Are They the Same?
No. Gochugaru and gochujang are different ingredients.
Gochugaru is dried chilli in flake or powder form. It adds chilli flavour, colour and heat while allowing you to control the other seasonings in the dish.
Gochujang (고추장), on the other hand, is a thick Korean fermented chilli paste. It contains additional ingredients and brings its own sweet, savoury and fermented characteristics to a dish.
| Gochugaru | Gochujang | |
|---|---|---|
| Form | Dry flakes or powder | Thick fermented paste |
| Texture | Dry | Sticky paste |
| Common uses | Kimchi, seasoning, soups, stews | Sauces, marinades, bibimbap, tteokbokki |
Because their texture and overall flavour are different, they are not usually direct one-for-one substitutes.
What Can I Use as a Gochugaru Substitute?
If you cannot find gochugaru, another plain dried red chilli flake or powder may provide heat and colour, but the result will not necessarily taste the same.
Different chillies vary considerably in heat, flavour and grind size. Standard crushed red pepper can also contain larger flakes and seeds, while some chilli powders may be much finer or hotter than Korean gochugaru.
For Korean dishes where gochugaru is a major ingredient—especially kimchi—using genuine Korean gochugaru is preferable when available.
How to Store Gochugaru
Like other dried spices, gochugaru should be protected from heat, moisture and prolonged exposure to air and light.
After opening, close the package tightly or transfer the gochugaru to an airtight container. For longer storage, refrigeration or freezing can help maintain its colour and flavour.
Where to Buy Gochugaru in New Zealand
If you are looking for Korean chilli powder or Korean chilli flakes in New Zealand, AsianFood.nz carries both coarse gochugaru for kimchi and fine gochugaru for cooking in several pack sizes.
DAEJOO Korean Gochugaru
Available in coarse and fine varieties with 500g, 1kg and 2.5kg size options, making it suitable for both everyday home cooking and larger batches of kimchi.
HMR PULYIPSAE Korean Gochugaru
Available in coarse and fine varieties with 500g, 1kg and 2.5kg size options. Choose coarse for kimchi or fine for everyday Korean cooking.
View HMR PULYIPSAE Korean Gochugaru
HMR LIMGANE Kimchi Gochugaru
A coarse kimchi-style gochugaru available in 1kg and 2.5kg sizes for homemade kimchi and larger-batch preparation.
View HMR LIMGANE Kimchi Gochugaru
Frequently Asked Questions
What type of gochugaru should I use for kimchi?
Choose coarse gochugaru (김치용). Its texture is well suited to kimchi seasoning and gives the mixture the familiar appearance associated with Korean red kimchi.
Can I use fine gochugaru for kimchi?
Fine and coarse gochugaru are both made from ground dried chilli, but the texture of the finished seasoning will differ. If you have a choice, use coarse gochugaru for kimchi and keep fine gochugaru for cooking.
Is gochugaru very spicy?
The heat level varies by chilli variety and product, so gochugaru should not be assumed to have one fixed level of spiciness. Check the individual product information where available and adjust the amount to your taste.
Is gochugaru the same as gochujang?
No. Gochugaru is dried Korean chilli flakes or powder, while gochujang is a fermented Korean chilli paste. They have different textures, ingredients and uses.
Do I need coarse or fine gochugaru for Korean cooking?
For a simple rule, choose coarse for kimchi and fine for cooking. If you make both regularly, keeping one of each is convenient.
Ready to start cooking? Explore Korean gochugaru from DAEJOO, HMR PULYIPSAE and HMR LIMGANE at AsianFood.nz and choose the grind and pack size that suits what you're making.
Taste Asia, Live Local.
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