Out of Gochugaru, one case
Can you substitute gochujang for gochugaru?
One option, with the exact amount
Use Gochujang
Same amount as the gochugaru
But reduce other liquids
Yes, you can substitute gochujang for gochugaru in some recipes, but not all. Use 1 tablespoon gochujang for every 1 tablespoon gochugaru, but reduce other liquids in the recipe. Gochujang works best in marinades, sauces, and stews, while gochugaru is better for dry applications.
- Best for —
- marinades
One casethe full gochugaru card
The one option
| # | Substitute | Instead of gochugaru |
|---|---|---|
| 1 | Gochujangmarinades | Same amountBut reduce other liquids |
Gochujang
similar heat but sweeter and more complex
Korean chili paste that contains gochugaru plus other ingredients
- Best for
- marinades, sauces, stews, soups, glazes
- Texture
- paste vs flakes
- Heat level
- similar to mild gochugaru
- Ingredients
- Contains gochugaru, glutinous rice, fermented soybeans, salt, and sugar
Gochujang is thicker and contains salt, sugar, and fermented soybeans, so adjust other seasonings.
Gochugaru for gochujang
similar heat but less sweet and complex
Korean chili flakes that are one ingredient in gochujang
- Amount
- Same amount
- Best for
- dry rubs, seasoning, kimchi, when you need just heat without sweetness
- Texture
- flakes vs paste
- Heat level
- similar
- Ingredients
- Just dried Korean chili peppers
You'll need to add liquid, salt, and sweetness to approximate gochujang's flavor.
The longer answer
About this case
Gochugaru and gochujang are both essential Korean ingredients, but they serve different purposes in Korean cuisine. While they're related (gochujang contains gochugaru), they can't always be substituted for each other.
Tips for substituting gochugaru
7 tips- When using gochujang instead of gochugaru, reduce salt and sugar in your recipe since gochujang contains both
- Gochujang works best in wet applications like marinades, sauces, and stews
- For dry applications like seasoning or kimchi, gochugaru is usually better
- If substituting gochugaru for gochujang, add a little water, salt, and sugar to approximate the paste consistency
- Gochujang has a more complex, fermented flavor that gochugaru alone can't replicate
- For authentic Korean flavor, use the ingredient specified in the original recipe
- Gochujang is shelf-stable and doesn't need refrigeration, while gochugaru should be stored in a cool, dry place
Notes on gochugaru
| Property | Gochugaru | Gochujang |
|---|---|---|
| Form | Dried chili flakes | Fermented chili paste |
| Heat level | Mild to medium | Mild to medium |
| Flavor | Pure chili flavor | Complex, sweet, salty, umami |
| Ingredients | Dried Korean chili peppers only | Gochugaru + glutinous rice + fermented soybeans + salt + sugar |
| Best for | Kimchi, dry rubs, seasoning | Marinades, sauces, stews, glazes |
| Texture | Flakes | Thick paste |
| Storage | Cool, dry place | Room temperature or refrigerated |
Korean BBQ marinade (gochujang version)
Gochujang provides the good balance of heat, sweetness, and umami for Korean BBQ
Ingredients
- 3 tbsp gochujang (instead of gochugaru)
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 tbsp rice vinegar
- 1 lb beef or pork, sliced thin
Instructions
- Mix all ingredients except meat in a bowl
- Add meat and toss to coat
- Marinate for at least 30 minutes, up to 4 hours
- Grill or pan-fry until cooked through
- Serve with rice and vegetables
Kimchi (gochugaru version)
Gochugaru is essential for authentic kimchi - gochujang would make it too sweet and pasty
Ingredients
- 1 large napa cabbage, cut into pieces
- ¼ cup salt
- ¼ cup gochugaru (not gochujang)
- 2 tbsp fish sauce
- 1 tbsp sugar
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 4 green onions, cut into 2-inch pieces
- 1 daikon radish, julienned
Instructions
- Salt cabbage pieces and let sit for 2 hours
- Rinse cabbage and drain well
- Mix gochugaru with fish sauce and sugar
- Add garlic, ginger, green onions, and daikon
- Toss cabbage with the spice mixture
- Pack into jars and let ferment for 3-5 days
- Store in refrigerator
Tteokbokki (rice cakes) with gochujang
Gochujang is the traditional choice for tteokbokki and provides the right consistency
Ingredients
- 1 lb rice cakes
- 3 tbsp gochujang (instead of gochugaru)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 2 cloves garlic, minced
- 2 cups water or stock
- 2 green onions, cut into 2-inch pieces
- 1 hard-boiled egg (optional)
Instructions
- Soak rice cakes in warm water for 10 minutes
- Mix gochujang with soy sauce and sugar
- Heat oil in a pan and sauté garlic
- Add gochujang mixture and water, bring to boil
- Add rice cakes and simmer for 5-7 minutes
- Add green onions and egg, cook for 2 more minutes
- Serve hot
- Use gochujang
- Marinades and sauces
- Stews and soups
- Glazes and dipping sauces
- When you want complex, fermented flavor
- Wet applications where paste consistency works
- Use gochugaru
- Kimchi making
- Dry rubs and seasoning
- When you need just chili heat without sweetness
- Dry applications where flakes work better
- When you want pure chili flavor
- Store gochugaru in an airtight container in a cool, dry place
- Gochujang can be stored at room temperature or in the refrigerator
- Both ingredients will last for months when stored properly
- Check for signs of spoilage like off smells or mold
- Gochugaru may lose its vibrant red color over time but is still usable
Questions
10 questionsCan I substitute gochujang for gochugaru?
Yes, you can substitute gochujang for gochugaru in some recipes, but not all. Use 1:1 ratio but reduce other liquids and seasonings since gochujang contains salt and sugar.
Can I substitute gochugaru for gochujang?
You can substitute gochugaru for gochujang, but you'll need to add liquid, salt, and sweetness to approximate gochujang's flavor and texture. It won't be exactly the same.
What's the difference between gochugaru and gochujang?
Gochugaru is dried Korean chili flakes, while gochujang is a fermented chili paste made from gochugaru plus glutinous rice, fermented soybeans, salt, and sugar.
Can I use gochujang instead of gochugaru in kimchi?
No, gochujang is not suitable for kimchi. Kimchi requires gochugaru flakes for the right texture and flavor. Gochujang would make kimchi too sweet and pasty.
What's the ratio for substituting gochujang for gochugaru?
Use a 1:1 ratio when substituting gochujang for gochugaru, but reduce other liquids in your recipe and adjust salt and sugar since gochujang contains both.
Is gochujang hotter than gochugaru?
They have similar heat levels, but gochujang's heat is balanced by sweetness and salt, making it seem milder. Gochugaru provides pure chili heat.
Can I use gochugaru instead of gochujang in tteokbokki?
You can, but you'll need to add liquid, salt, and sweetness to approximate gochujang's flavor. Gochujang is the traditional choice for tteokbokki.
Which is better for Korean BBQ marinades?
Gochujang is better for Korean BBQ marinades because it provides the good balance of heat, sweetness, and umami that's characteristic of Korean BBQ.
Can I make gochujang from gochugaru?
Making authentic gochujang requires fermentation and specific ingredients. While you can make a simple chili paste with gochugaru, it won't have the complex fermented flavor of real gochujang.
What's the best substitute for gochugaru in Korean cooking?
The best substitute depends on the dish. For kimchi, use red pepper flakes. For marinades and sauces, gochujang can work. For dry applications, use red pepper flakes or paprika.