✅ 50 g Gochugaru – ideal for trying out and for small households
✅ Fruity, spicy heat with a typical coarse texture
✅ No additives, 100% chilli and vegan
✅ Perfect for kimchi, dips, marinades and soups
✅ Bright red colour for authentic dishes
What is Gochugaru?
Gochugaru refers to coarsely ground chilli flakes, as traditionally used in Korean cuisine. The bright red powder adds fruitiness, mild to medium heat and a wonderful depth of flavour. Fujiman Gochugaru is based on the classic processing of Korean chillies and brings this characteristic flavour to your home – ideal for kimchi, tteokbokki, stews or homemade dips.
What distinguishes Gochugaru from other chilli flakes?
Unlike conventional chilli powders or flakes, such as those found in Mediterranean or South American cuisine, Gochugaru is milder, fruitier and more aromatic.
Typical characteristics of Gochugaru are:
– Coarse texture, not finely ground
– Bright red colour, which gives dishes an intense appearance
– Sweet, fruity notes with mild to medium heat
– No smoky flavour, as is often found in smoked varieties
These characteristics make Gochugaru the ideal ingredient for Korean dishes, where it is not just about heat, but also depth, colour and balance of flavour. It colours sauces and pastes a beautiful red without overpowering the flavour – a clear distinction from hot chilli powders or classic pizza flakes.
What does Gochugaru taste like?
Gochugaru has a mild to medium heat profile (approx. 10,000 Scoville units), combined with a slightly fruity sweetness and a deep, sun-dried aroma. Unlike many conventional chilli powders, Gochugaru is made from deseeded chillies. This makes it less bitter, yet intense in both colour and flavour.
The absence of seeds ensures a pleasant heat that isn’t overpoweringly fiery, but blends harmoniously into the dish – ideal for kimchi, marinades, stews or Korean BBQ.
What can I use Gochugaru for?
Gochugaru is one of the staple ingredients of Korean cuisine and goes perfectly with:
- Kimchi & fermented vegetables
- Tteokbokki & spicy stews
- Sauces such as gochujang or ssamjang
- Marinades for bulgogi or BBQ
- Soups, bowls & toppings for ramen
Its coarse texture and intense colour make gochugaru a visual and flavourful highlight of many dishes.
Sundubu Jjigae: Spicy Korean Tofu stew with courgette, Kimchi & Dashima
Make your own Gong Bao Chicken: Classic Kung Pao Chicken from Sichuan cuisine with peanuts & chilli
Make your own Tteokbokki – the best recipe from Korea for spicy rice cakes with cabbage & egg
How do I store gochugaru?
Please store in a cool, dark place and keep tightly sealed. For longer shelf life after opening, it is best to store in an airtight jar or bag. This preserves the flavour for many weeks.
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