Gochugaru Substitute — What to Use When You Can't Find Korean Red Pepper Flakes

Gochugaru is one of those ingredients that makes Korean food taste like Korean food. It's the bright red, slightly sweet, smoky chili flake that goes into kimchi, stews, and stir-fries. But if you don't live near a Korean grocery store, finding it can be a real challenge.

I've been there — standing in the spice aisle at a regular supermarket, staring at rows of chili powders and wondering which one could work. Over the years, I've tested a lot of substitutes. Some are surprisingly close. Others will get you through a recipe in a pinch. Here's everything I've learned.

What Makes Gochugaru Special

Before jumping into substitutes, it helps to understand what gochugaru actually brings to a dish. It's made from sun-dried Korean red peppers that are deseeded and crushed into flakes. The texture ranges from coarse flakes to a finer powder, depending on the brand.

The flavor profile is what sets it apart: moderately spicy (around 4,000–8,000 Scoville units), slightly sweet, a little smoky, and fruity. It also has a vibrant red color that gives dishes like kimchi and tteokbokki their signature look. Regular crushed red pepper flakes from a pizza shop are a completely different thing — they're sharper, hotter, and lack that sweetness.

Aleppo Pepper — The Closest Match

If I had to pick one substitute, it would be Aleppo pepper. It has a similar moderate heat level, a fruity sweetness, and even a slight oiliness that mimics gochugaru's texture in a dish. The color is a deep burgundy red rather than bright red, so your dish might look slightly different, but the flavor is remarkably close.

Use it as a 1:1 replacement. Aleppo pepper works especially well in kimchi-making and in sauces where gochugaru is a primary ingredient. You can find it at Middle Eastern grocery stores or online.

Ancho Chili Powder — Sweet and Mild

Ancho chili powder comes from dried poblano peppers and has a sweet, earthy flavor with very mild heat. It won't give you the same kick as gochugaru, but it nails the sweetness and color.

I like using ancho powder when making stews like budae-jjigae where there are other spicy elements in the pot. Use it 1:1, but consider adding a small pinch of cayenne if you want more heat. About 1/4 teaspoon of cayenne per tablespoon of ancho powder gets you into the right range.

Cayenne + Sweet Paprika Mix — The Pantry Hack

This is probably the most accessible option since most people already have these in their kitchen. Mix sweet paprika and cayenne pepper at a ratio of roughly 3:1 (three parts paprika to one part cayenne). This gives you the color from paprika and the heat from cayenne.

It's not a perfect match — you'll miss the fruity, slightly smoky quality of real gochugaru — but it works well enough in cooked dishes like kimchi fried rice or dakgalbi. I wouldn't use this mix for making actual kimchi, though, because the flavor difference becomes more noticeable in fermented dishes where gochugaru is the star.

Chipotle Powder — Smoky but Different

Chipotle powder brings a deep smokiness and moderate heat. It's made from smoked, dried jalapeños, so the flavor profile is quite different from gochugaru. But in dishes where a smoky element works — like a marinade or a stew — it can be an interesting substitute.

Use about half the amount called for in the recipe, since chipotle is more intensely flavored. This works best as a creative substitution rather than a faithful one. I've used it in fusion-style Korean dishes and it tastes great, just different.

Regular Crushed Red Pepper Flakes — In a Pinch

The red pepper flakes sitting next to your stove right now? They'll work in an emergency, but use less than the recipe calls for. Standard crushed red pepper flakes (the kind you put on pizza) are typically hotter and sharper than gochugaru, with none of the sweetness.

Start with about half the amount and add a pinch of sugar to compensate for the missing sweetness. This substitute is best for cooked dishes where the chili flavor blends into a larger sauce or broth. For something like tteokbokki where the pepper flakes are front and center, you'll definitely notice the difference.

Gochugaru Substitute Ratios at a Glance

• Aleppo pepper: 1:1 replacement (best overall match)
• Ancho chili powder: 1:1, add a pinch of cayenne for heat
• Cayenne + sweet paprika: 3:1 ratio (paprika to cayenne)
• Chipotle powder: use half the amount
• Crushed red pepper flakes: use half the amount, add a pinch of sugar

What I'd Avoid

A few things I've tried that didn't work well: pure cayenne on its own (way too hot, no sweetness), chili powder blends that contain cumin and garlic (they add Mexican-food flavors that clash), and hot paprika (too bitter for most Korean dishes).

The Bottom Line

If you're cooking Korean food regularly, I'd recommend ordering a bag of gochugaru online. A 1-pound bag costs around $8-12 and lasts for months in the freezer. But for the occasional recipe, Aleppo pepper or a cayenne-paprika mix will get you surprisingly close. The important thing is to start cooking — don't let one missing ingredient stop you from making a great meal.