Gochugaru (Korean red pepper flakes) gives kimchi its signature colour and flavour. But what if you can't find it? Here are the best substitutes and how to use them.
Why Gochugaru is Special
Gochugaru is unique because it's:
- Sweet: More sweetness than Western chilli flakes
- Mild heat: Moderate spiciness, not overwhelming
- Vibrant colour: Deep red without being brown
- Slightly smoky: Sun-dried for complex flavour
- Flaky texture: Coarse flakes, not powder
Best Gochugaru Substitutes
1. Paprika + Cayenne (Best Option)
Ratio: 3 parts sweet paprika : 1 part cayenne
For 50g gochugaru: 37g paprika + 13g cayenne
This comes closest to the colour and heat balance. Use smoked paprika for added depth.
2. Aleppo Pepper
Ratio: 1:1 (equal amount)
Similar heat level and slight sweetness. Good colour. Available in Middle Eastern shops.
3. Gochujang (Korean Red Pepper Paste)
Ratio: Use 2 tbsp gochujang per 50g gochugaru called for
Different texture (paste vs flakes) but authentic Korean flavour. Reduce other liquids slightly.
4. Kashmiri Chilli Powder
Ratio: 3/4 amount (it's slightly stronger)
Great colour, mild heat. Common in Indian shops.
Not Recommended
- Crushed red pepper flakes: Too hot, wrong texture
- Cayenne alone: Way too spicy
- Chilli powder (Mexican): Contains other spices
Kimchi Recipe with Substitutes
For our standard recipe calling for 50g gochugaru:
Using Paprika + Cayenne
- 37g sweet paprika (about 6 tablespoons)
- 13g cayenne (about 2 tablespoons)
- Optional: 1 tsp smoked paprika for depth
Method Adjustment
Paprika absorbs more liquid than gochugaru. Add an extra tablespoon of fish sauce or water to your paste to achieve the right consistency.
Where to Buy Gochugaru UK
For the authentic experience, try to source real gochugaru. See our gochugaru UK buying guide for stockists.
