Gochugaru is a Korean red pepper product made from dried Cheongyang or other Korean chili varieties that are seeded, dried in the sun, and coarsely ground into flakes or a fine powder. It is mildly to moderately hot (1,500–10,000 Scoville units depending on the grade), with a distinctly fruity, slightly smoky, sweet flavor and a vivid red color. The texture ranges from fine powder to coarse flakes, and many Korean recipes specify one or the other.
Gochugaru is indispensable in Korean cooking. It is the primary ingredient in kimchi, tteokbokki sauce, gochujang (Korean chili paste), kimchi jjigae, bibimbap seasoning, and countless banchan (side dishes). Without it, dishes lose their characteristic red color and signature mild fruity heat. It is one of the most used spices in Korean cuisine by volume.
Substituting gochugaru is moderately challenging because of its specific combination of mild-medium heat, fruitiness, and coarse texture. Many substitutes are either too hot, too smoky, or too fine in texture to work perfectly.
■Best Substitutes for Gochugaru
| Substitute | Flavor Match | Swap Ratio |
|---|---|---|
| Gochujang (thinned with water) | Excellent flavor — fermented, wetter | 1 tsp gochugaru = 1.5 tsp gochujang thinned |
| Aleppo pepper | Very close — mild, fruity, oily, coarse | 1:1 |
| Guajillo chili powder | Good — mild heat, fruity, good color | 1:1 |
| Ancho chili powder | Decent — mild heat, earthy-sweet | 1:1 |
| Sweet paprika + pinch cayenne | Good color — lighter flavor | 3/4 tsp paprika + 1/4 tsp cayenne per 1 tsp |
| Thai chili flakes (reduced) | Much hotter — use sparingly | 1/3 tsp per 1 tsp |
| Chipotle powder | Smokier — different character | 1/2 tsp per 1 tsp |
■How to Choose the Right Substitute
For kimchi, the substitute matters most because gochugaru is essentially the star of the paste. Aleppo pepper is the single best substitute for kimchi because it has a coarse flake format, mild fruity heat, and oily sheen similar to gochugaru. Use it at 1:1 and the resulting kimchi will be notably different but still excellent. Guajillo chili powder is the second best option and is more widely available in North America.
For tteokbokki, bibimbap, and cooked Korean dishes, gochujang (Korean chili paste) thinned with a little water makes an excellent substitute since both are related products. For dry spice rubs and simple seasoning, sweet paprika plus a pinch of cayenne replicates the color and approximate heat without any Korean-specific flavors. Avoid Thai chili flakes as a direct substitute — they are dramatically hotter and will throw off the heat balance of any Korean dish.
■Frequently Asked Questions
What can I substitute for gochugaru in kimchi?
Aleppo pepper is the best widely available substitute for kimchi because of its coarse texture, fruity heat, and oily character. Use it at a 1:1 ratio. The flavor will be slightly different — more Middle Eastern than Korean — but it produces a genuinely good fermented kimchi. Guajillo chili powder at 1:1 is a good backup.
What can I substitute for gochugaru in tteokbokki?
Gochujang (Korean red pepper paste) is actually preferable in tteokbokki sauce. Use 2 tablespoons of gochujang per tablespoon of gochugaru called for and reduce other liquids slightly. If you don't have gochujang, sweet paprika mixed with cayenne (3:1 ratio) provides the color and heat, though the sauce will lack the fermented depth.
Can I leave out gochugaru entirely?
In kimchi and tteokbokki, leaving it out entirely makes a fundamentally different dish. For dishes where gochugaru is a background seasoning, sweet paprika can maintain the color and mild pepper flavor acceptably. The dish won't be authentically Korean but can still be good.
Is gochugaru the same as red pepper flakes?
No. Regular red pepper flakes (Italian crushed red pepper) are made from hotter dried chilies, have sharper heat, and lack the fruity sweetness of gochugaru. Substituting them 1:1 will make your dish significantly hotter and will miss the sweet-fruity character that defines Korean food.
What can I substitute for gochugaru in bibimbap?
A blend of sweet paprika and a very small pinch of cayenne works well in bibimbap seasoning since the dish has many competing flavors. Use sweet paprika at the full quantity and add cayenne sparingly to taste. A small spoonful of gochujang mixed into the bibimbap sauce is an even better substitute if available.