Ingredient
Gochugaru
고춧가루
Romanization: gochugaru
Korean red chili powder, made from dried red peppers ground coarse or fine. It gives kimchi, gochujang and countless banchan their color and warmth.
Flavor
Fruity, sweet-hot and gently smoky; Korean kimchi peppers carry less capsaicin and more sugar than Tabasco-type peppers. Coarse flakes give kimchi texture and color; fine powder dissolves into pastes and sauces.
Origin & History
Chili peppers are native to the Americas, and they reached Korea relatively late. The Encyclopedia of Korean Culture dates their arrival to around the turn of the 17th century, by way of Japan: the scholar Yi Su-gwang's Jibong yuseol (1614) refers to the pepper as a ‘Japanese mustard’ that had come from Japan. By the 1760s Korean cookbooks were already recording chili-based gochujang and chili-seasoned kimchi.
Red pepper changed Korean cooking profoundly. According to the encyclopedia, salted seafood (jeotgal) began to be combined with chili in kimchi from the later 18th century, producing the red, deeply savory kimchi familiar today.
Peppers grown for powder are sown in early spring and picked three or four times from late summer into autumn; Yeongyang, Eumseong, Imsil, Jecheon and Jeju are among the many place names attached to regional varieties. The most prized grade is taeyangcho, peppers dried slowly in the sun on mats, which keep a glossy, even red; machine drying is faster, but temperatures above about 60 °C dull both color and heat. The dried pods are milled — coarse flakes for kimchi, fine powder for gochujang and smooth sauces.
Nutrition
| Calories | 319 kcal |
|---|---|
| Protein | 13.3 g |
| Fat | 8.4 g |
| Carbohydrates | 60.6 g |
| Fiber | 37.7 g |
| Sodium | 13 mg |
Notable forVitamin A (as beta-carotene) · Vitamin E · Potassium · Dietary fiber
Values from the Korean Food Composition Table (RDA, 2014 data). Gochugaru is used by the spoonful, so a single serving contributes far less than these per-100 g figures. Actual values vary with ingredients, portion size and preparation.
Health Benefits
- Carotenoid-rich: Per 100 g, red pepper powder is high in beta-carotene (a provitamin A carotenoid) and vitamin E, which give it its deep red color.
- Capsaicin: The heat comes from capsaicin, which the Encyclopedia of Korean Culture notes slows fats from turning rancid and supports lactic-acid bacteria in fermented foods. Research on capsaicin and health is ongoing.
- Small amounts: Because it is a seasoning, gochugaru's nutritional contribution per serving is modest.
- Sensitivity: Very spicy food can aggravate heartburn or digestive discomfort in some people; adjust to taste.
Informational, not medical advice. Talk to a qualified professional about your own health and diet.
Dishes with Gochugaru
Agu-jjim (Spicy Braised Monkfish)아귀찜Monkfish braised with a mountain of soybean sprouts and minari in a fiery chili sauce thickened with starch — a Masan specialty now eaten across Korea.
Napa Cabbage Kimchi배추김치Salted napa cabbage layered with a red paste of chili, garlic, ginger and fermented seafood, then left to ripen: the kimchi most people picture first.
Bibim-guksu (Spicy Mixed Noodles)비빔국수Thin wheat noodles tossed cold in a sweet, sour and spicy gochujang dressing with cucumber, kimchi and egg — a modern turn on the soy-dressed goldongmyeon of Joseon.
Bibim-naengmyeon (Spicy Mixed Cold Noodles)비빔냉면Chewy starch noodles tossed in a sweet, vinegary chili sauce, topped with cucumber, pear and egg — the Hamheung tradition of hoe-naengmyeon, carried south by refugees.
Bossam (Boiled Pork Wraps)보쌈Pork belly simmered with doenjang and aromatics, pressed and sliced, then wrapped in salted cabbage with spicy radish and salted shrimp — a feast dish built for sharing.
Wrapped Kimchi보쌈김치Cabbage, radish, fruit, nuts and seafood bundled inside whole cabbage leaves — the lavish wrapped kimchi of Gaeseong, made for honored guests.
Garlic Chive Kimchi부추김치Whole garlic chives tossed with anchovy fish sauce and plenty of chili — a quick kimchi eaten fresh or ripe, known by a different name in nearly every province.- Buchu Muchim부추무침Raw Korean chives tossed with soy sauce, chili flakes, vinegar and sesame — a pungent, garlicky salad that cuts through grilled meat and rich soups.
Budae Jjigae (Army Base Stew)부대찌개Ham, sausages and canned beans simmered with kimchi, tofu and a gochujang-chili broth, usually finished with instant noodles — a postwar stew born around US Army bases.- Bugeo Muchim (Shredded Dried Pollock Salad)북어무침Shredded dried pollock softened with a splash of water and tossed in a sweet, spicy gochujang dressing — a chewy, protein-rich banchan that keeps for days.
Salted Pollock Tripe창난젓Pollock intestines cured in salt, then cut and dressed with chili, garlic and green onion — a chewy, savory East Sea jeotgal, often mixed with radish.
Cheonggukjang Jjigae (Quick-Fermented Soybean Stew)청국장찌개A thick, pungent winter stew of quick-fermented whole soybeans simmered with sour kimchi, tofu and a little pork or beef — loved for its earthy depth, notorious for its smell.- Ponytail Radish Kimchi총각김치Small, firm radishes kimchi'd whole with their green tops in a chili and salted-shrimp paste — crunchy, juicy and a fixture of the winter kimjang.
Chungmu Gimbap (Tongyeong Rice Rolls)충무김밥Finger-sized rolls of plain rice in laver, eaten with spicy squid and chunky radish kimchi on the side — Tongyeong's harbor food, built to survive summer heat.
Dak-bokkeumtang (Spicy Braised Chicken)닭볶음탕Bone-in chicken and potatoes braised in a red chili sauce until it thickens and clings — long known as dakdoritang, a name whose origin is still debated.
Dak Hanmari ("One Whole Chicken" Hot Pot)닭한마리A whole chicken simmered at the table with potatoes, rice cakes and green onion, dipped in a vinegar-mustard sauce, then finished with noodles in the broth — a Dongdaemun original.
Dakgaejang (Spicy Chicken Soup)닭개장Shredded chicken simmered with bracken, taro stems and plenty of green onion in a fiery chili-oil broth — the chicken cousin of yukgaejang.
Dakgalbi (Spicy Stir-Fried Chicken)닭갈비Chicken marinated in a fiery gochujang sauce and cooked on a big iron pan with cabbage, sweet potato and rice cakes — Chuncheon's signature dish, finished with fried rice.- Dallae Muchim (Seasoned Wild Chive)달래무침Raw wild chives, bulbs and all, tossed with soy sauce, chili flakes, a touch of vinegar and sesame — a sharp, garlicky spring muchim made in minutes.
Deodeok Gui (Grilled Seasoned Deodeok)더덕구이Deodeok root pounded flat, brushed with sesame oil and soy, then grilled under a sweet gochujang glaze — chewy, fragrant and slightly bitter, often called meat from the mountains.
Doenjang Jjigae (Soybean Paste Stew)된장찌개A thick, savory stew of fermented soybean paste with tofu, zucchini and whatever the season offers — the everyday pot at the center of the Korean table.- Dongtae-jjigae (Frozen Pollack Stew)동태찌개A spicy, clean-tasting stew of frozen Alaska pollack with radish, tofu and fresh greens in a gochugaru-and-jang broth — a winter staple at the Korean table.
- Doraji Muchim (Spicy Raw Bellflower Root Salad)도라지무침Raw bellflower root, shredded and salt-rubbed to tame its bitterness, then dressed with gochugaru, gochujang, vinegar and sugar — crunchy, sweet, sour and hot.
- Dotori Muk Muchim도토리묵무침Slices of soft, faintly bitter acorn jelly tossed with crisp vegetables and a soy–chili–sesame dressing — a cool, light side dish and a favorite with drinks.
Dubu Buchim (Pan-Fried Tofu with Seasoning Sauce)두부부침Thick slices of firm tofu pan-fried until golden on both sides and spooned with a soy, chili and green-onion sauce — one of the simplest and most loved home banchan.
Dubu Jorim두부조림Slices of firm tofu pan-fried until golden, then simmered in a garlicky soy and chili sauce — an inexpensive, protein-rich staple of Korean home cooking.
Dubu Kimchi (Tofu with Stir-Fried Kimchi)두부김치Warm slices of plain tofu arranged around kimchi stir-fried with pork — a mild-and-spicy pairing that is a favorite with soju and makgeolli.
Dwaeji Gukbap (Busan Pork and Rice Soup)돼지국밥Slices of boiled pork in a milky pork-bone broth over rice, seasoned at the table with salted shrimp and garlic chives — Busan's signature everyday bowl.
Eomuk Bokkeum어묵볶음Strips of Korean fish cake stir-fried with onion and carrot in a light soy glaze — quick, savory-sweet and one of the most familiar everyday banchan.- Spicy Lightly Salted Oysters어리굴젓Fresh oysters lightly salted and ripened with chili — a short-keeping winter jeotgal famous in Seosan and Ganwoldo in South Chungcheong.
Fermented Flatfish with Millet가자미식해Salted flatfish fermented with foxtail millet, malt, radish and chili — the tangy, spicy sikhae of Hamgyeong, carried south to the Gangwon coast.- Gaji Jjim (Steamed Stuffed Eggplant)가지찜Short lengths of eggplant slit and packed with seasoned beef and mushroom, steamed until silky and dressed with a light soy sauce — a refined summer banchan.
- Gaji Namul가지나물Eggplant steamed until silky, torn into strips and dressed with soy sauce, garlic and sesame — a soft, savory summer namul.
Galchi Jorim갈치조림Silvery hairtail braised with radish in a red, garlicky soy and chili sauce — a Jeju specialty and a favorite across Korea's southern coast.
Gamjatang (Pork Bone and Potato Stew)감자탕Meaty pork spine simmered with potatoes, cabbage greens and perilla in a spicy doenjang-chili broth — a big shared pot of picking meat off the bones.
Mustard Leaf Kimchi갓김치Leaf mustard rolled in a chili and anchovy paste and fermented until its nose-tingling bite mellows — a Jeolla specialty, famously from Dolsan in Yeosu.
Fresh Cabbage Kimchi겉절이Napa cabbage salted only briefly, then tossed with chili, garlic and fish sauce and eaten the same day — kimchi at its freshest, crisp and bright.- Gim Bugak (Fried Laver Chips)김부각Sheets of laver pasted together with seasoned glutinous rice, dried, then fried until they puff into airy, crackling chips — a keeping banchan and a famous Namwon specialty.
- Gim Muchim (Seasoned Laver Flakes)김무침Toasted laver crumbled into flakes and tossed with soy sauce, garlic, green onion and sesame oil — a savory, five-minute banchan that tastes of the sea.
Bitter Godeulppaegi Kimchi고들빼기김치A bittersweet Jeolla kimchi of whole godeulppaegi greens and roots, soaked for days to tame the bitterness and dressed with anchovy jeotgal and chili.
Godeungeo Jorim고등어조림Mackerel braised on a bed of Korean radish in a spicy soy and chili sauce — a warming, rice-friendly dish where the radish is often the best part.
Gopchang Jeongol (Beef Intestine Hot Pot)곱창전골Cleaned beef small intestine and tripe simmered at the table with vegetables, mushrooms and glass noodles in a spicy broth — a rich, chewy hot pot for cold nights.- Oyster Radish Kimchi굴깍두기Cubed radish kimchi folded through with fresh raw oysters — a short-lived winter kimchi, eaten within days while the oysters are still sweet.
Haejangguk (Hangover Soup)해장국A hot, hearty morning soup — classically beef-bone broth with cabbage greens, bean sprouts and seonji (beef blood curd) — eaten over rice after a night of drinking.
Haemul-jjim (Spicy Braised Seafood with Bean Sprouts)해물찜Squid, shrimp and shellfish piled over crisp bean sprouts and simmered in a thick, fiery red sauce — a modern Gyeongsang coastal dish now served at restaurants nationwide.
Haemul Pajeon (Seafood and Green Onion Pancake)해물파전Whole green onions bound in a light batter with squid, shrimp and clams, pan-fried until crisp — a generous jeon for sharing, closely tied to Busan's Dongnae.
Haemul Tang (Spicy Seafood Hot Pot)해물탕Blue crab, octopus, shrimp, clams and sea squirt simmered with radish and water dropwort in a bright, spicy gochujang broth — a seafood feast in one pot.- Pumpkin Kimchi for Stew호박김치Thick slices of pumpkin fermented with cabbage or young radish greens, then simmered into a mellow stew — a Hwanghae and Chungcheong cooking kimchi.
- Spicy Skate Salad홍어회무침Strips of raw or lightly fermented skate, firmed in vinegar and tossed with minari, radish and a sweet-sour gochujang dressing — Jeolla's feast-day salad.
- Hwangtae Gui (Grilled Seasoned Dried Pollock)황태구이Winter-cured dried pollock softened, opened flat and grilled with a glossy gochujang glaze — tender, savory and a specialty of Gangwon's mountain drying yards.
Janchi Guksu (Banquet Noodles)잔치국수Thin wheat noodles in a hot, clear anchovy or beef broth, topped with egg strips, zucchini and kimchi — the long-life noodles served at weddings and birthdays.
Jeyuk Bokkeum (Spicy Stir-Fried Pork)제육볶음Thin slices of pork marinated in gochujang, garlic and ginger, then stir-fried with onion and green onion — a hearty, spicy staple of home and diner tables.- Jinmichae Bokkeum진미채볶음Seasoned dried squid shreds tossed in a sweet, spicy gochujang glaze — chewy, glossy and one of the most familiar keeping banchan.
Jjamppong (Spicy Seafood Noodle Soup)짬뽕Thick wheat noodles in a fiery red broth of stir-fried pork, squid, shellfish and vegetables — the Korean-Chinese restaurant's spicy counterpart to jajangmyeon.- Salted Radish Pickle짠지Whole radishes packed in heavy salt over winter and opened in spring — soaked, sliced thin and served in vinegared cold water or dressed with chili.
Jjolmyeon (Chewy Spicy Noodles)쫄면Thick, rubbery-chewy wheat noodles tossed cold in a sweet-sour gochujang sauce with cabbage, sprouts and egg — a snack-bar classic invented in 1970s Incheon.- Salted Clams조개젓Small shucked clams salted in their own boiled juices for a few weeks, then dressed with chili and green onion — an early-summer rice companion.
Kimchi-bokkeumbap (Kimchi Fried Rice)김치볶음밥Leftover rice stir-fried with sour, well-fermented kimchi and a little pork, usually topped with a fried egg — a home staple that spread with frying pans and cooking oil.
Kimchi Jeon (Kimchi Pancake)김치전Chopped, well-fermented kimchi folded into a thin flour batter and pan-fried until crisp at the edges — tangy, savory and quick to make.
Kimchi Jjigae (Kimchi Stew)김치찌개Sour, well-aged napa cabbage kimchi simmered with pork and tofu into a tangy, spicy stew — the classic way to use up kimchi that has gone past its prime.
Kimchi-jjim (Braised Aged Kimchi with Pork)김치찜Well-fermented kimchi braised slowly with pork until the sourness mellows and the meat turns tender, with only a little liquid left in the pot. A hearty dish for a bowl of rice.- Kkaennip Jjim (Steamed Seasoned Perilla Leaves)깻잎찜Perilla leaves layered with a garlicky soy-chili sauce and steamed until soft — a fragrant banchan for wrapping around spoonfuls of rice.
- Perilla Leaf Kimchi깻잎김치Stacks of perilla leaves layered with a soy, fish-sauce and chili seasoning — fragrant, slightly bitter summer kimchi peeled off one leaf at a time over rice.
Cubed Radish Kimchi깍두기Korean radish cut into neat cubes and tossed with chili, garlic and salted shrimp — crunchy, juicy and a classic partner to rich soups.
Kkomak Muchim (Seasoned Cockles)꼬막무침Briefly boiled cockles, opened on the half shell and spooned with a garlicky soy-chili sauce — a winter specialty of South Jeolla, above all of Beolgyo.- Kodari Jorim (Braised Semi-Dried Pollock)코다리조림Half-dried Alaska pollock braised with radish in a sweet, spicy soy-gochugaru sauce until the chewy flesh soaks up the glaze.
- Kongnamul-bap (Soybean Sprout Rice)콩나물밥Rice steamed over a bed of soybean sprouts, often with a little beef, and eaten with a spoonful of soy-and-scallion sauce — a thrifty one-pot meal from Chungcheong.
Kongnamul Guk (Soybean Sprout Soup)콩나물국A clear, light soup of soybean sprouts in anchovy-kelp stock, seasoned with salt or soup soy sauce — an everyday guk and a favorite morning-after cure.
Kongnamul Gukbap (Jeonju Soybean-Sprout Rice Soup)콩나물국밥Rice and crisp soybean sprouts in a clear, savory broth, finished with egg, salted shrimp and kimchi. Jeonju's market breakfast and morning-after bowl.
Kongnamul Muchim콩나물무침Soybean sprouts cooked under a lid until just tender, then tossed with garlic, green onion and sesame oil — crisp, nutty and on tables across Korea.
Maeuntang (Spicy Fish Stew)매운탕Fish — freshwater or sea — simmered with radish, tofu and fragrant greens in a fiery gochugaru and gochujang broth; the stew that follows sashimi and fills riverside restaurants.- Cut Cabbage Kimchi막김치Napa cabbage cut into bite-size pieces before salting and tossed with the seasoning all at once — the quick, everyday way to make cabbage kimchi.
Makguksu (Gangwon Buckwheat Noodles)막국수Coarse, grayish buckwheat noodles served in cold dongchimi broth or tossed with spicy sauce — a Gangwon mountain dish most famously eaten in Chuncheon.
Milmyeon (Busan Wheat Cold Noodles)밀면Chewy wheat-and-starch noodles in an icy, sweet-sour beef broth or tossed in chili paste — Busan's refugee-era answer to northern naengmyeon.- Miyeok Muchim미역무침Rehydrated wakame seaweed and cucumber in a light sweet-and-sour soy dressing — cool, slippery and refreshing, especially in summer.
- Mu Jorim (Braised Radish)무조림Thick rounds of Korean radish simmered in anchovy stock with soy sauce and chili until tender, sweet and amber — humble, warming winter banchan.
Mu Mallaengi Muchim무말랭이무침Sun-dried radish strips soaked until springy and tossed in a sweet, spicy chili dressing — crunchy, chewy and a long-keeping winter staple.
Musaengchae무생채Fine matchsticks of Korean radish dressed raw with chili flakes, a little vinegar and sugar — crisp, sweet-sharp and best made just before the meal.- Salted Anchovies멸치젓Whole anchovies packed in heavy salt and aged for months — the south coast's kimchi jeotgal, also boned, dressed with chili and eaten with rice or in ssam.
Salted Pollock Roe명란젓Whole sacs of Alaska pollock roe cured in salt and coated with chili and garlic — briny, savory and eaten in small amounts with rice and sesame oil.
Radish and Cabbage Water Kimchi나박김치Thin squares of radish and napa cabbage in a lightly salted, pink-tinted broth — a mild, refreshing water kimchi eaten by the spoonful.
Nakji Bokkeum (Spicy Stir-Fried Octopus)낙지볶음Long-arm octopus stir-fried fast over high heat with onion and a fiery gochugaru sauce, usually served with rice and a mild soup to calm the heat.
Oi Muchim오이무침Thin-sliced cucumber, briefly salted and tossed with chili flakes, vinegar and garlic — a cool, crunchy quick salad made in minutes, especially in summer.
Stuffed Cucumber Kimchi오이소박이Cucumbers slit and stuffed with garlic chives, chili and garlic — a crisp, refreshing summer kimchi meant to be eaten young.- Oiji Muchim (Seasoned Pickled Cucumber)오이지무침Salt-brined oiji cucumbers sliced thin, soaked, squeezed hard and dressed with chili, garlic and sesame — a crunchy, tangy summer banchan.
Ojingeo Bokkeum (Spicy Stir-Fried Squid)오징어볶음Scored squid stir-fried over high heat with onion, cabbage and a fiery gochujang-gochugaru sauce — tender, smoky and spicy, eaten with plenty of rice.
Salted Squid오징어젓Squid cured in salt, then sliced and tossed with chili, garlic and a touch of syrup — chewy, sweet-savory jeotgal from the East Sea coast.
Green Onion Kimchi파김치Slender Korean green onions coated in a thick chili and anchovy-sauce paste — pungent when fresh, mellow and savory once ripe.
Pajeori (Green Onion Salad)파절이Fine shreds of Korean green onion tossed with chili flakes, soy sauce, vinegar and sesame oil — the sharp, bright salad that cuts the richness of grilled pork.
Parae Muchim (Green Laver Salad)파래무침Fresh green laver rinsed, squeezed and tossed with salted radish in a sweet-sour dressing — a bright, briny winter banchan from Korea's southwest coast.- Saengtae Jjigae (Fresh Pollock Stew)생태찌개Chunks of fresh, never-frozen pollock simmered with radish, tofu and a red chili broth, finished with water dropwort and crown daisy — a winter stew prized for its clean, bracing taste.
- Sangchu Geotjeori (Fresh Lettuce Salad, Kimchi-Style)상추겉절이Tender leaf lettuce dressed at the last minute with soy sauce, chili flakes, green onion and sesame — the crisp, spicy salad served beside grilled pork.
- Chunky Radish and Cabbage Kimchi섞박지Big, flat-cut pieces of radish and cabbage mixed in one chili and jeotgal seasoning — a late-autumn “mixed” kimchi, and the name for big radish kimchi today.
Sigeumchi Doenjang Guk (Spinach Soybean-Paste Soup)시금치된장국Tender spinach simmered in an anchovy broth seasoned with doenjang — a mild, everyday soup that is at its sweetest in winter and early spring.
Sundaeguk (Blood Sausage Soup)순댓국Slices of Korean blood sausage and pork offal in a rich pork-bone broth, seasoned at the table with salted shrimp — a cheap, hearty market-day bowl served with rice.
Sundubu Jjigae (Soft Tofu Stew)순두부찌개Silky, unpressed tofu simmered in a fiery chili broth with clams or pork and finished with a raw egg — served still boiling in its earthenware pot.
Tteokbokki (Spicy Stir-fried Rice Cakes)떡볶이Chewy rice cakes simmered in a sweet, fiery gochujang sauce with fish cake and green onion — a postwar street snack with roots in a refined soy-sauce court dish.- Green Cabbage Kimchi양배추김치Crisp, quick kimchi of round green cabbage — once South Korea's stand-in when napa ran short, and still an everyday summer kimchi in North Korea.
Spicy Marinated Raw Crab양념게장Raw crab pieces tossed in a glossy chili, garlic and soy dressing and eaten within days — sweet, fiery and a specialty of Yeosu's gejang restaurants.
Young Summer Radish Kimchi열무김치Tender young radish greens in a loose, lightly spicy brine thickened with flour or rice paste — the classic summer kimchi, served over noodles and barley rice.
Yukgaejang (Spicy Beef Soup)육개장Shredded beef simmered with bracken, bean sprouts and plenty of green onion in a red, chili-spiked broth — a fiery summer restorative and a gathering-day soup.