The best gochugaru substitute for most dishes is a mix of sweet paprika and a little cayenne, about three parts to one, or Aleppo pepper used one for one. Gochugaru is Korean chili powder or flakes: mild, fruity and slightly smoky, with a bright red color. Ordinary chili flakes taste sharper and hotter, so you swap them in smaller amounts and taste as you go. This guide gives you six swaps with starting amounts, a blend you can make in two minutes and a clear note on which swap suits kimchi, stew or marinade.
In brief:
- Sweet paprika plus a little cayenne is the easiest gochugaru substitute to find.
- Aleppo pepper is the closest match in heat and fruitiness.
- Plain chili flakes are hotter: start with half and taste.
- Gochujang is a paste, so use it only in soups and sauces.
- Sources disagree on exact ratios, so treat every amount as a starting point.
In this article · 8 min read
- What gochugaru is, in one sentence
- Gochugaru substitutes: six swaps and how much to use
- Make your own gochugaru substitute blend
- Which swap for which dish
- Gochugaru or gochujang: what is the difference?
- Where it fits: the Korean cookbook
- How to buy gochugaru so you need fewer swaps
- Handling chili and heat sensitivity
- Frequently asked questions
- Sources
What gochugaru is, in one sentence
Gochugaru is chili powder or chili flakes made from Korean chili peppers, with a texture that runs from fine powder to coarse flakes and a heat level that runs from mild to very hot depending on the product. Wikipedia describes it as the seedless Korean variety of chili powder, named from the Korean words for chili pepper and powder (Wikipedia: Korean chili pepper). Tasting Table adds that it tastes smoky with mild sweet and fruity notes, and that it is much less hot than cayenne, roughly 1,500 to 10,000 Scoville heat units against 30,000 to 50,000 for cayenne (Tasting Table: What is gochugaru). PepperScale puts it at 4,000 to 8,000 Scoville units. The ranges differ by source and by brand, which is the first reason a gochugaru substitute needs tasting rather than a fixed formula.
That mix of mild heat, sweetness and fruitiness is what you are trying to rebuild. It also explains why plain chili flakes, which are usually made from hotter cayenne-type peppers, taste harsher in a dish that was written for gochugaru.
Gochugaru substitutes: six swaps and how much to use
The amounts below are for replacing 1 tablespoon of gochugaru. Sources give different ratios, so these are starting points: use a little less than you think you need, taste, and add more.
| Swap | Start with | What to expect |
|---|---|---|
| Aleppo pepper (pul biber) | 1 tablespoon | Closest match: similar heat, lightly sweet and fruity |
| Sweet paprika + cayenne | 2¼ teaspoons paprika + ¾ teaspoon cayenne | Good color and sweetness, heat you control |
| Crushed red pepper flakes | ½ tablespoon, plus a pinch of sugar | Hotter and sharper, less sweet |
| Chipotle powder with paprika | 1 teaspoon chipotle + 2 teaspoons sweet paprika | Smoky and warm, good for stews and marinades |
| Chile de árbol powder | ½ tablespoon | Hotter and nutty, so go gently |
| Gochujang | 1 teaspoon, then taste | A salty paste, only for soups, sauces and braises |
1. Aleppo pepper (pul biber). PepperScale calls Aleppo pepper and chile de árbol powder the best flavor matches but harder to find, and says Aleppo has comparable heat and a lightly sweet taste (PepperScale: A good gochugaru substitute). Use it one for one and add a little more if you want extra warmth. It is usually sold in flakes, which also helps in kimchi. Some brands sell it mixed with salt, so read the label and cut the salt in your dish if needed.
2. Sweet paprika and cayenne. This is the swap most people can make from their own shelf. Paprika gives color and a gentle sweetness, and cayenne adds the heat. A ratio of about three parts paprika to one part cayenne is a common starting point. Because the mix is a fine powder, it blends smoothly into soups, stews, sauces and marinades. In kimchi it will look finer and less flaky than the real thing.
3. Crushed red pepper flakes. The easiest swap, but PepperScale notes that crushed red pepper is usually cayenne-based, much hotter and with a more neutral flavor, and suggests using less if heat is a concern. Start with half the amount, add a pinch of sugar, and taste. If you can, crush the flakes a little finer in a mortar so they spread more evenly.
4. Chipotle powder. It is smokier than gochugaru and about as hot. PepperScale suggests balancing it by mixing a little chipotle with a milder base. Mixing it with sweet paprika, as in the table, gives you smoke without too much heat. It suits stews and marinades better than a delicate cucumber kimchi.
5. Chile de árbol powder. Hotter at 15,000 to 30,000 Scoville units, with a nutty flavor that PepperScale says pairs well with gochugaru's smokiness. Use half the amount and taste before adding more.
6. Gochujang. It is a paste, not a powder, so it changes the texture and adds salt and sweetness. PepperScale says it is best for soups and sauces and that you may need to cut other salt. Start with a teaspoon, stir it in, and taste before adding more.
Make your own gochugaru substitute blend
If you only have pantry basics, this two-minute blend replaces 1 tablespoon of gochugaru.
Ingredients
- 2¼ teaspoons sweet paprika
- ¾ teaspoon cayenne pepper
- 1 pinch sugar (optional, helpful in kimchi)
Steps
- Mix the paprika, cayenne and sugar in a small bowl.
- If you have a mortar, crush the mix for a few seconds to loosen any clumps.
- Add about three quarters of it to your dish, stir, and taste after a minute or two.
- Add the rest only if the dish needs more color or heat.
Cayenne is far hotter than gochugaru, so measure it carefully and keep the quantities small the first time. Store the leftovers in a closed jar.
Which swap for which dish
The best swap depends on what the dish asks gochugaru to do.
- Kimchi. Gochugaru is the main chili in kimchi, and the coarse grind matters for color and texture. Aleppo pepper flakes are the closest choice. If you only have paprika and cayenne, expect a finer look and a slightly different taste. Our guide to how to make kimchi uses 3 to 4 tablespoons of gochugaru for one large jar, so start with the lower number when you substitute and taste during fermentation.
- Stews and soups. A fine powder is no problem here, so the paprika and cayenne mix works well. For kimchi stew or soft tofu stew, a little chipotle adds depth.
- Marinades and sauces. Fine gochugaru is often used for these, so a powder blend is a natural fit. Gochujang also works well, as long as you cut back on other salty ingredients.
- Side dishes (banchan). Many banchan use only a small amount, so a little crushed red pepper is enough. Our book suggests ½ teaspoon of crushed red pepper flakes as a milder stand-in in its spicy braised potatoes, and you will find more ideas in our guide to Korean side dishes.
Gochugaru or gochujang: what is the difference?
Gochugaru is a dry powder or flake. Gochujang is a thick, fermented red chili paste. Wikipedia describes it as a fermented condiment made from gochugaru, glutinous rice, fermented soybean powder, barley malt powder and salt (Wikipedia: Gochujang). Both give heat, but gochujang also brings salt, sweetness and umami, so it replaces gochugaru only in some dishes, and the reverse swap does not work at all. Our book, The Delicious Korean Cookbook, shows how both are used but does not teach you to make gochujang at home.
Where it fits: the Korean cookbook
If you are cooking Korean food, running out of gochugaru is usually a short-term problem: once you know how it behaves, you can buy a bag and keep it for the next batch. The Delicious Korean Cookbook by Zoe Patton lists gochugaru among the key ingredients in its opening guide to the Korean pantry, next to gochujang, doenjang, soy sauce, sesame oil and the garlic, ginger and green onion trio. It describes gochugaru as coarse Korean red pepper flakes, fruity and slightly smoky, gentler than Western chili powders, and the main source of heat in kimchi.
The book has 60 numbered recipes in seven chapters, written for beginners, with a closing note on ingredient swaps at the end of each recipe. Measurements are in US cups, spoons and ounces. It is a cookbook, not a health book, and it gives no nutrition data.
How to buy gochugaru so you need fewer swaps
If you can find it, buying the real thing solves the problem. Look for packages labeled Korean chili flakes or Korean chili powder, and choose the grind for the job. Tasting Table notes that Maangchi advises looking for flakes that are coarse and chunky when the labeling is unclear. A coarse grind suits kimchi, and a fine grind suits sauces and marinades. Asian grocery stores and online shops usually carry both, and a small bag lasts a long time because most recipes use a tablespoon or two.
Handling chili and heat sensitivity
Chili powders can sting. Wash your hands after measuring cayenne, avoid touching your eyes, and consider gloves for kimchi, as the book also advises. Start with less heat if you cook for children or for anyone who finds spicy food uncomfortable. If spicy food regularly causes pain or digestive trouble, ask a doctor or dietitian how much suits you. If you cook for someone with an allergy, check the label of any ready-made spice mix, since blends can contain other ingredients.
Frequently asked questions
What is the best gochugaru substitute?
For most dishes, Aleppo pepper used one for one is the closest match, and a blend of sweet paprika with a little cayenne is the easiest to find. Neither is identical to gochugaru, so taste as you cook.
Can I use red pepper flakes instead of gochugaru?
Yes, but plain red pepper flakes are usually hotter and sharper. Start with about half the amount, add a pinch of sugar, and add more after tasting.
Can I use paprika instead of gochugaru?
Paprika alone gives color and sweetness but very little heat, so add a pinch of cayenne or another chili powder. A ratio of about three parts paprika to one part cayenne is a common starting point.
Can I substitute gochujang for gochugaru?
Only in soups, sauces and braises. Gochujang is a salty, sweet paste, so use less of it, cut back on other salt and expect a different texture.
Is gochugaru the same as cayenne?
No. Gochugaru is milder, fruitier and slightly smoky, while cayenne is much hotter and more neutral in flavor. That is why cayenne is used in small amounts.
What can I use for kimchi if I have no gochugaru?
Aleppo pepper flakes are the closest. A paprika and cayenne blend works too, with a finer look. Use the lower amount at first and taste as the kimchi ferments.
