Gochugaru: What is it and why do you use it for BBQ?
Gochugaru is dried, ground Korean red chili, ranging from fine granules to coarser flakes. It is used in kimchi, seasoning blends and sauces, among other dishes. For BBQ, it can add red colour, chili aroma and heat without automatically adding smokiness.
Wondering which kind you need? Pay particular attention to the stated heat level, grind and ingredients. Gochugaru is not gochujang: the former is a dry chili ingredient, the latter a fermented paste.
What is gochugaru?
The name gochugaru (고춧가루) is used for ground red chili in Korean cooking. It is not the name of one fixed pepper variety with the same heat level everywhere. The variety used, processing and grind affect the finished product.
Chilies may be sun-dried or dried using equipment. Sun-dried does not mean smoked: you cannot infer a smoky aroma from that drying method alone. Gochugaru is also a Korean product style, not a guarantee that the peppers were grown in Korea. Check the origin on the packaging.
What does gochugaru taste like, and how hot is it?
Gochugaru can taste fruity, slightly sweet and peppery. How pronounced those aromas and the heat are varies by product. A sweet taste impression does not automatically mean added sugar or that the ingredient will cause caramelisation on the BBQ.
Do not treat one fixed Scoville range as a guarantee for every bag of gochugaru. Look for a description such as mild or hot and, where available, product-specific supplier information. Start with a little and taste your blend or sauce before adding more. Do not taste marinade that has been in contact with raw meat.
Gochugaru compared with other chili ingredients
| Ingredient | What should you check? | When substituting |
|---|---|---|
| Gochugaru | Grind, heat and fruity chili aroma vary by product | Choose the grind and heat that suit your recipe |
| Cayenne pepper | Often finely ground and distinctly hot; it also has aroma | Do not blindly use the same quantity; start lower and taste |
| Smoked paprika | Smokiness; available in different sweetness and heat varieties | Changes the flavour profile and does not automatically replace gochugaru's heat |
| Turkish chili flakes, such as pul biber | Not a uniform category: type, heat and any added ingredients vary | Check the label for salt and oil and adjust your recipe accordingly |
| Ancho chili | A different chili aroma, often with dried-fruit notes | Can be an alternative if a different flavour profile is welcome, not an identical replacement |
Other chilies can also be aromatic and complex. Choose not just by comparing heat scores, but also by flavour, texture and the dish you are making.
Fine or coarse gochugaru: which should you choose?
Coarsely ground gochugaru gives visible flakes and texture. Finer gochugaru distributes more evenly in a fine seasoning blend or smooth sauce. Names and particle sizes vary by brand, so look at the product rather than its name alone.
Coarser flakes are often used for kimchi; a finer grind is used for certain paste preparations. That is not a strict division for every dish. A BBQ rub can work with fine or coarse chili: choose according to the distribution and texture you want. Fine chili is not automatically best for every rub.
Gochugaru versus gochujang
- Gochugaru: a dry chili ingredient suitable for dry seasoning blends, sauces, marinades and finishing.
- Gochujang: a fermented chili paste with other ingredients, typically including a grain component, soy and salt. Composition, sweetness and allergens vary by product.
Because of its moisture, gochujang cannot be added unchanged to a dry seasoning blend, but it can work well in a wet marinade, sauce or glaze. Conversely, you can also make sauce with gochugaru. They are not interchangeable one for one: account for moisture, salt, sweetness and fermented flavour.
For an example, see the gochujang BBQ sauce recipe.
How do you use gochugaru for BBQ?
- In a dry rub: combine to taste with ingredients such as garlic and ginger. Add salt deliberately and account for other salty ingredients.
- In a marinade or sauce: first mix a small amount into a clean tasting portion and adjust the heat. Soy sauce and sesame oil are possible flavourings, not compulsory ingredients; check allergens.
- As a finishing seasoning: sprinkle a little over a cooked dish for extra chili aroma and texture. Coarse flakes remain more noticeable.
Gochugaru can contribute colour and flavour, but does not guarantee bark, caramelisation or smokiness. Strong direct heat can burn chili and other spices. Add sweet sauces at an appropriate stage in your recipe and keep checking.
If using our Korean BBQ Rub, follow the dosage and ingredient information on the current label. This ingredient guide does not replace the product composition or allergen information.
Which dishes does it suit?
Gochugaru can work with chicken, beef, pork, tofu and vegetables. The final balance depends on the rest of the dish and your preference for heat, not one universal ratio.
Buying gochugaru: what should you check?
Search for gochugaru or Korean chili flakes at an Asian grocery store or online. Check whether you are buying pure chili or a blend with salt, oil or other ingredients. Also look at grind, heat, growing origin and storage instructions. The term “Korean” alone does not tell you everything about the contents.
Choose a quantity that suits your usage. Store according to the packaging instructions, seal well and use a dry, clean spoon. Moisture, light and warmth matter for colour and aroma; this guide does not give a universal shelf-life guarantee.
More ingredient guides and flavour ideas
Want to cook with blended rubs? See the Korean BBQ Rub or the current contents of the 3-Evening Pack and Starter Pack.