Red pepper is a popular spice used in many different cuisines. It can be spicy, but also adds an umami flavor to dishes.
Gochugaru is a type of red pepper that is common in Korean cuisine. It is made from dried, red chili peppers and has a deep red color. This spice is usually used to add heat and flavor to Korean dishes such as kimchi, stews, and soups.
Many people love the taste of Korean food, but they may not have access to Gochugaru. Moreover, with the rising cost of this ingredient and difficulty in sourcing it, many people are trying to find substitutes that can be used in its place.
If you’re looking for Gochugaru substitutes, you’re in luck! I’ve gathered some of the best substitutes for this Korean red pepper.
Whether you’re looking for a spicy flavor or an umami boost, I’ve got you covered with these substitutes for Gochugaru.
Table of Contents
11 Best Gochugaru Substitutes
1. Gochujang
This is an obvious choice, but gochujang is actually a great substitute for Gochugaru. Gochujang is a Korean red pepper paste that is made from chili peppers, glutinous rice, fermented soybeans, and salt.
This paste has a deep red color and a spicy, sweet, and savory flavor. It is commonly used in Korean dishes such as kimchi, stews, and soups.
If you want to use Gochujang, be careful not to add it to your dish excessively. Before you add it to the food, taste it and adjust the quantity based on your personal preferences.
2. Paprika
Paprika is a type of red pepper that is made from dried, ground chili peppers. It is common in Spanish and Hungarian cuisines.
Paprika has a mild, sweet flavor with hints of spiciness. It is commonly used as a spice or seasoning. This makes it a great substitute for Gochugaru if you want to add color and flavor to your dish without making it too spicy.
When using it as a Gochugaru substitute, the ratio of paprika should be the same as Gochugaru.
3. Chipotle Powder
Chipotle powder is made from dried, smoked jalapeño peppers. It has a deep red color and a smoky, spicy flavor with moderate heat.
This powder is commonly used in Mexican cuisine. It can be used to add flavor and heat to dishes such as tacos, burritos, and enchiladas.
Because the chipotle powder is made from smoked peppers, it can also be used as a Gochugaru substitute if you want to add a smoky flavor to your dish.
The proportion of chipotle powder should be about the same as that of Gochugaru, but you can always add more depending on your taste preference.
4. Red Pepper Chili Powder
Red pepper chili powder is a type of chili powder that is made from dried, ground red peppers. It has a deep red color and a strong, spicy flavor with moderate heat.
This powder is commonly used in Indian cuisine. It can be used to add flavor and heat to dishes such as curries, stews, and soups.
You can substitute red pepper chili powder for Gochugaru in a 1:1 ratio. Remember to taste the chili powder first, if it’s mild you can increase the amount used.
5. Aleppo Pepper
Aleppo pepper is a type of chili pepper that is native to Syria. It is made from dried, ground chili peppers and has a deep red color.
This pepper has moderate heat with a fruity, smoky flavor. It is commonly used in Middle Eastern cuisine.
This spice is usually used to add heat and flavor to Syrian dishes such as kibbeh, hummus, and tabbouleh.
Aleppo pepper can be used as a Gochugaru substitute if you want to add flavor and heat to your dish. However, as Aleppo peppers are not strong, the amount of Aleppo pepper should be slightly more than that of Gochugaru.
6. Cayenne Pepper Flakes
Cayenne pepper flakes are made from dried, ground chili peppers. They have a deep red color and a spicy, smoky flavor with moderate to high heat.
Cayenne pepper flakes are commonly used in Indian and Chinese cuisine. They can be used to add heat and flavor to dishes such as curries, stews, soups, and stir-fries.
When substituting cayenne pepper flakes for gochugaru, use slightly less or half the amount of cayenne pepper flakes as gochugaru.
7. Chile de Arbol
Chile de Arbol powder is made from dried red chili peppers. It has a bright red color and a spicy, smoky flavor with moderate to high heat.
Chile de Arbol is available in powder, flakes, and paste form. The heat level is moderate to high, which is somewhat hotter than Gochugaru.
It is commonly used in Mexican cuisine. It can be used to add heat and flavor to dishes such as tacos, enchiladas, and salsas.
When substituting Chile de Arbol powder for Gochugaru, use the same quantity or less of Chile de Arbol powder as Gochugaru.
8. Guajillo Powder
Guajillo powder is a type of chili powder that is made from guajillo chilies. It has a fruity, sweet flavor and is not as spicy as other chili powders.
The guajillo chili is a long, thin chili pepper that is typically used in Mexican cuisine. It can be used as a Gochugaru substitute in Korean dishes such as kimchi and bibimbap.
They are milder than Gochugaru and have a sweeter flavor, so use a little bit more guajillo powder than Gochugaru.
9. Fish Pepper
Fish pepper is a type of chili pepper that is native to the Chesapeake Bay region. It has a black, white, and green color with mild to moderate heat.
The fish pepper plant was brought to the United States by African slaves. It was commonly used in seafood dishes such as crab cakes and shrimp salads.
Nowadays, fish pepper is used as a gochugaru substitute to add flavor and heat to Korean dishes.
The heat level of fish pepper is similar to that of Gochugaru, but it has a sweeter flavor. So, use the 1.5 times amount of fish pepper as Gochugaru.
10. Chile Pasilla
Chile pasilla powder is made from dried pasilla chilies. These chilies are long, thin, and dark brown in color. They have a mild heat with a sweet, smoky flavor.
Pasilla chilies are commonly used in Mexican cuisine. They are used to add flavor and heat to dishes such as sauces, salsa, and tortilla soups.
If you’re cooking Korean food for children or guests who prefer mild dishes, and want to tone down the spiciness of Gochugaru, use Chile pasilla instead.
When substituting the same amount or more of chile pasilla powder than Gochugaru.
11. Sandia Chiles
The Sandia chile peppers are a type of New Mexico chile pepper. They are long and tapered, and range in color from green to red. These peppers are typically used in Mexican and Southwestern dishes.
The majority of the time, Sandia chiles peppers are eaten while still green. You will not get the red tint to your dish that Gochugaru provides.
Sandia chile peppers have a moderate heat level, with a Scoville rating of 2,500-5,000. These peppers can be used as a Gochugaru substitute in dishes that are not too spicy.
Related Questions
What Does Gochugaru Taste Like?
Gochugaru has a unique flavor that is both spicy and sweet. The peppers are typically dried and then ground into a powder. This powder can be used in many different Korean dishes, such as kimchi, stews, and soups.
The spice level of gochugaru can vary depending on how it was made. The peppers can be smoked, which will add a smoky flavor to the powder.
Gochugaru is typically used in small amounts, so it does not overpower other flavors in a dish.
Is Gochugaru Same as Paprika?
No, gochugaru is not the same as paprika. Paprika is a type of pepper that is native to Hungary. It is made from dried and ground red peppers.
Paprika has a mild heat level, with a Scoville rating of 2,500. Gochugaru can range in heat level, depending on the type of pepper used to make it.
Paprika has a milder flavor than gochugaru. It is often used as a garnish or to add color to a dish. Whereas Ghochugaru is used to add spice and flavor to a dish.
However, paprika can be used as a gochugaru substitute.
Gochugaru vs. Gochujang: How the Two Korean Chili Spices Differ
Gochugaru and gochujang are both chili spices used in Korean cuisine. They are made from different peppers, which gives each one a unique flavor.
Gochugaru is made from Korean red chili peppers. These peppers are dried and then ground into a powder. Gochujang is made from fermented chili peppers.
The flavor of gochugaru is spicy and sweet. The flavor of gochujang is spicy, sweet, and salty.
Gochugaru is typically used in small amounts to add spice to a dish. Gochujang is used in larger amounts as a condiment or dipping sauce.
So, while gochugaru and gochujang are both chili spices used in Korean cuisine, they have different flavors and uses.
Is Gochugaru the Same as Chili Powder?
Gochugaru is a type of chili pepper powder that’s common in Korean cuisine. It’s made from dried, red chili peppers, and it has a bold, spicy flavor with hints of sweetness.
Chili powder is a blend of ground chili peppers and other spices, such as cumin, garlic powder, and salt. While Gochugaru and chili powder both contain chili peppers, they’re not the same.
Can I Use Regular Chili Powder Instead of Gochugaru for Kimchi?
Yes, you can use regular chili powder instead of Gochugaru for kimchi. However, keep in mind that Gochugaru is typically used in small amounts to add spice to a dish.
Chili powder is a blend of ground chili peppers and other spices. It has a bolder flavor than Gochugaru, so you may want to use less of it.
In addition, the other spices in chili powder, such as cumin and garlic powder, can alter the flavor of your kimchi. So, if you do use chili powder as a Gochugaru substitute, be sure to adjust the other seasonings in your recipe accordingly.
Final Words
Finding substitutes for Gochugaru can be tricky, as this ingredient provides a unique flavor to Korean dishes.
However, by using different types of peppers, you can come close to recreating the same flavors that Gochugaru provides. If you are unable to find Gochugaru or it is too expensive, try using one of these substitutes in your next dish.
Have you tried any of these substitutes before? Do you have a favorite not listed here? Let us know in the comments!
