Korean Gochugaru vs. Regular Chili Powders: What’s the Difference?

When it comes to chili powders, not all are created equal. Many people unfamiliar with Korean cuisine may wonder how Korean chili powder (gochugaru) differs from other chili powders commonly found in Western supermarkets, such as generic chili powder blends, cayenne pepper, or paprika. In this blog post, we’ll explore what makes Korean chili powder unique, including the type of peppers used, its flavor profile, and how spicy it really is.

What Is Korean Chili Powder (Gochugaru)?

Korean chili powder, known as gochugaru (고춧가루) in Korean, is a key ingredient in many traditional Korean dishes, including kimchi, tteokbokki, and gochujang. It is made from sun-dried red chili peppers that have been deseeded before being ground into coarse or fine flakes. The most common chili pepper used to make gochugaru is taeyangcho (태양초), a variety of red chili pepper grown in Korea.

Unlike many Western chili powders, gochugaru has a vibrant red color, mild smokiness, natural sweetness, and a balanced level of heat. This unique combination makes it essential for Korean cooking and difficult to replace with other chili powders.

How Is It Different from Regular Chili Powders?

To understand the uniqueness of gochugaru, let’s compare it with some commonly used chili powders:

1. Generic Chili Powder Blend (Western Chili Powder)

• This is typically a blend of spices, including ground chili peppers (often cayenne), garlic powder, onion powder, cumin, and sometimes salt.

• It is commonly used in Tex-Mex and American cuisine.

• Unlike gochugaru, which is pure chili flakes, this blend includes multiple spices, making it unsuitable for authentic Korean dishes.

2. Cayenne Pepper

• Made from ground cayenne peppers, this chili powder is much hotter than gochugaru.

• It lacks the natural sweetness and smokiness of Korean chili powder.

• It is commonly used to add sharp heat to dishes but does not provide the same depth of flavor as gochugaru.

3. Paprika (Sweet, Smoked, or Hot)

• Sweet Paprika: Made from mild peppers, it has little to no heat and is often used for color rather than spice.

• Smoked Paprika: Dried over wood fires, it has a distinct smoky flavor but lacks the depth of gochugaru.

• Hot Paprika: Spicier than sweet paprika but still milder than cayenne; it has a subtle heat but not the same complexity as gochugaru.

Gochugaru sits somewhere between paprika and cayenne in terms of spice, but its fruity sweetness and mild smokiness set it apart.

Flavor Profile: Is Korean Chili Powder Smoky or Sweet?

Korean chili powder has a complex flavor profile that distinguishes it from other chili powders:

• Mild Smokiness: Since gochugaru is made from sun-dried or air-dried chilies, it has a natural smoky essence, though it’s much subtler than smoked paprika.

• Natural Sweetness: Unlike cayenne, which is purely hot, gochugaru has a slightly sweet, fruity undertone.

• Balanced Heat: While gochugaru has a noticeable kick, it is not overwhelmingly spicy, making it more versatile in cooking.

How Spicy Is Korean Chili Powder?

The heat level of gochugaru varies, but it generally falls between 1,500 and 10,000 Scoville Heat Units (SHU), depending on the type and processing method. This makes it milder than cayenne pepper (30,000–50,000 SHU) but hotter than paprika (100–1,500 SHU). Gochugaru comes in different levels of coarseness and spiciness, such as:

• Mild (Deolmaewoon, 덜매운) – Suitable for people who prefer a gentler spice level.

• Medium-Hot (Jjoggaewoon, 쫄깃한) – The most commonly used type in Korean cooking.

• Extra Hot (Maewoon, 매운) – Used in dishes requiring a significant kick of heat.

Can You Substitute Gochugaru with Other Chili Powders?

If you don’t have gochugaru on hand, you can try these substitutes, but be aware that the flavor will not be exactly the same:

• Smoked Paprika + Cayenne: A mix of these can mimic some of gochugaru’s smokiness and spice.

• Aleppo Pepper Flakes: These have a similar fruity heat but are slightly milder.

• Crushed Red Pepper Flakes: These are hotter and lack the sweetness, but they can be used in a pinch.

Final Thoughts

Korean chili powder (gochugaru) is a versatile, mildly smoky, naturally sweet, and moderately spicy ingredient that plays a vital role in Korean cuisine. Unlike Western chili powders, which are often pure heat or blends of multiple spices, gochugaru provides a balanced and complex flavor that is essential for authentic Korean dishes. While substitutions can work, there is truly no perfect replacement for its unique characteristics. If you’re looking to elevate your Korean cooking, investing in high-quality gochugaru is definitely worth it!