What is Gochugaru? (Gochujang vs. Gochugaru for Kimchi)

You're ready to make your first batch of kimchi. You have your recipe, but when you get to the store, you're faced with two red cont...

You're ready to make your first batch of kimchi. You have your recipe, but when you get to the store, you're faced with two red containers: a bag of Gochugaru (powder) and a tub of Gochujang (paste).

They look similar. Are they the same? Can you just use the paste?

STOP! This is the most important step. Using the wrong one will ruin your recipe.

Here is the simple, fast guide to understanding the difference between Gochugaru and Gochujang.

The Short Answer: Which One for Kimchi?

For Kimchi, you MUST use Gochugaru (고춧가루), which is the Korean chili powder/flakes.

Do NOT use Gochujang (고추장), which is the chili paste.

What is Gochugaru (The Powder/Flakes)?

• What it is: This is a pure spice. It is 100% ground, sun-dried Korean chili.

• What it tastes like: It has a unique flavor: smoky, a little fruity, and (depending on the type) mildly to moderately spicy. It's not just "hot" like Pinoy siling labuyo. It provides the beautiful red color and signature flavor of kimchi.

• Main Use: This is the essential ingredient for making Kimchi. It's also used for many banchan (side dishes) and stews that need a "clean" spicy flavor.

Pro-Tip: Coarse vs. Fine

You will usually see two types of Gochugaru:

1. Coarse Flakes (굵은 고춧가루): This is the standard type for making kimchi.

2. Fine Powder (고운 고춧가루): This is used for making Gochujang paste, or for some stews where you want a smooth, red color.

When in doubt, buy the coarse flakes for your kimchi.

What is Gochujang (The Paste)?

• What it is: This is a fermented base ingredient, not a pure spice. It is made from Gochugaru (powder) plus glutinous rice, fermented soybeans (meju), and salt.

• What it tastes like: Because it's fermented, the flavor is complex. It's spicy, sweet, and deeply savory (umami) all at once.

• Main Use: This is the base for stews (like Tteokbokki), marinades (like for Spicy Samgyupsal), and dipping sauces (Ssamjang).

• Learn all about the paste: [What is Gochujang? A Pinoy's Guide to Using Korea's Spicy Paste]

Gochugaru vs. Gochujang: The 30-Second Comparison

Here is the easiest way to remember the difference.

Feature	Gochugaru (The POWDER)	Gochujang (The PASTE)
What it is	100% dried chili powder/flakes	A fermented paste
Texture	Dry, flaky, or powdery	Thick, sticky, like tomato paste
Ingredients	Korean Red Chili	Chili, glutinous rice, fermented soybeans, salt
Flavor	Smoky, fruity, spicy	Spicy, sweet, savory (umami)
Pinoy Analogy	Like Atsuete powder + Chili powder	Like Bagoong + Tomato Paste
Use for Kimchi?	YES. This is essential.	NO. NEVER.
Use for Tteokbokki?	No	YES. This is essential.
Use for Marinade?	Sometimes, with other things	YES. This is the main base.

"Why Can't I Use Gochujang for Kimchi?"

This is the most common mistake for beginners. If you use Gochujang (paste) to make kimchi:

1. It will be a sticky, gooey mess. The glutinous rice (sweet rice) in the paste will make your pechay slimy.

2. It will be way too salty. The paste is already seasoned.

3. It won't ferment correctly. The added ingredients in the paste interfere with the natural fermentation of the cabbage.

The result will be a sticky, salty, failed batch of kimchi.

The Bottom Line

• For making Kimchi: You need Gochugaru (Korean Chili Flakes).

• For making Tteokbokki or a Spicy Pork Marinade: You need Gochujang (Korean Chili Paste).

Now that you know the secret, you're ready to make a perfect batch!

• Get the recipe: [How to Make Easy Kimchi at Home (A Simple Recipe for Beginners)]

• Get marinade ideas: [4 Easy Samgyupsal Marinade Recipes]

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