Gochugaru: What is it and why do you use it for BBQ?
Gochugaru is the dried, ground chili flake ingredient that forms the foundation of Korean cuisine. It's the flavor behind kimchi, gochujang, and — in our Korean BBQ Rub — the spicy, fruity kick that makes Korean BBQ so irresistible.
What is gochugaru?
Gochugaru (고추가루, pronounced "go-choo-gah-roo") is dried Korean red pepper — ground into coarse powder or flakes. It is made from a specific Korean chili pepper (gochu) that is sun-dried and then ground.
The result is a vibrant red powder with a unique combination of properties not found in any other chili pepper:
- Fruity and slightly sweet — not just hot, but also aromatic and complex
- Moderate heat — approx. 4,000–8,000 Scoville (similar to jalapeño, but milder in character)
- Deep red color — gives dishes and rubs a beautiful red hue
- Smoky undertone — due to the sun-drying process
How does gochugaru differ from other chili peppers?
| Ingredient | Heat (Scoville) | Flavor Profile | Use |
|---|---|---|---|
| Gochugaru | 4,000–8,000 | Fruity, slightly sweet, smoky | Korean cuisine, BBQ rubs |
| Cayenne pepper | 30,000–50,000 | Sharp, direct, little aroma | Adding heat |
| Smoked paprika | 0–1,000 | Smoky, sweet, mild | Color and smoky flavor |
| Chili flakes (Turkish) | 10,000–20,000 | Spicy, little aroma | Pizza, pasta |
| Ancho chili | 1,000–2,000 | Sweet, plum-like, mild | Mexican cuisine |
The big difference: gochugaru has a complexity and fruitiness that other chili peppers don't. It's not just hot — it also adds flavor.
Gochugaru in BBQ: why does it work so well?
Gochugaru is an excellent BBQ ingredient for three reasons:
- Caramelization — the slight sweetness of gochugaru caramelizes on the meat, creating a beautiful, deep bark
- Color — the vibrant red color gives meat an attractive, smoky appearance
- Balance — the fruity kick cuts through the fat of pork and chicken without being overpowering
In our Korean BBQ Rub, gochugaru is the central ingredient — combined with sesame seeds, ginger, and garlic for an authentic Korean flavor.
Gochugaru vs gochujang: what's the difference?
- Gochugaru — dry powder/flakes of dried Korean pepper. Used in dry rubs, kimchi, and as a seasoning.
- Gochujang — fermented paste of gochugaru, rice, soybeans, and salt. Thicker, more complex, and sweeter. Used as a sauce or marinade.
For a dry rub, always use gochugaru — gochujang is too moist and contains sugar and salt that will interfere with the rub. For a sauce, use gochujang. → Gochujang sauce recipe for BBQ
How to use gochugaru in BBQ?
- In a dry rub — mix with garlic powder, ginger, sesame seeds, and a pinch of salt for a Korean rub
- As a finishing spice — sprinkle over grilled meat or vegetables for extra color and kick
- In a marinade — mix with soy sauce, sesame oil, and garlic for a wet marinade
Or just use our Korean BBQ Rub — the ratios are already perfectly balanced.
What meat pairs well with gochugaru?
- Chicken — the fruity kick pairs perfectly with the mild flavor of chicken. → Korean chicken wings recipe
- Beef short ribs — the sweetness of gochugaru caramelizes beautifully on the rich beef. → Korean beef short ribs recipe
- Pork — the kick cuts through the fat of spare ribs and pork belly
- Vegetables — eggplant, zucchini, and corn get a beautiful color and flavor
→ Korean BBQ night at home: menu, tips & recipes
→ Which rub for which meat?
Where to buy gochugaru?
- Asian supermarkets — widely available, often in large bags
- Online — search for "gochugaru" or "Korean chili flakes"
- Ethnic grocery stores — increasingly available at Dutch toko's as well
Note the difference between finely ground gochugaru (for sauces and marinades) and coarsely ground gochugaru (for kimchi and rubs). For BBQ rubs, finely ground works best.
More product knowledge
- Smoked paprika — what is it and why use it in BBQ?
- Cayenne pepper — what is it and why use it in BBQ?
- Cumin — what is it and why use it in BBQ?
- All BBQ ingredients explained
- All BBQ recipes from The Rub Kitchen