9 Gochugaru Substitutes That Actually Work

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 in actual Korean recipes. Some are surprisingly close. Others will get you through a recipe in a pinch. Here's everything I've learned.

What Makes Gochugaru Special (And Hard to Replace)

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 (for kimchi) to a finer powder (for stews and sauces), 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.

No single substitute nails every aspect. The key is matching the right substitute to the right dish.

1. Aleppo Pepper — The Closest Overall Match

If I had to pick one substitute, it would be Aleppo pepper. It has a similar moderate heat level (about 10,000 Scoville units), 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.

Best for: Kimchi, yangnyeom sauce, tteokbokki, any recipe where gochugaru is the star.

2. Kashmiri Chili Powder — Best for Color

Kashmiri chili powder is mild to moderately spicy and known for its deep, vibrant red color. It shares gochugaru's ability to make a dish look stunning without overwhelming heat. There's a subtle fruity undertone that works well in Korean stews and sauces.

Use it 1:1. Since it's a fine powder rather than flakes, it dissolves more easily — which is actually a plus in soups and sauces but less ideal for kimchi where you want visible flake texture.

Best for: Stews (jjigae), sauces, soups, marinades.

3. 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.

Best for: Stews, braised dishes, anything where sweetness matters more than heat.

4. Cayenne + Sweet Paprika Mix — The DIY Pantry Blend

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 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.

For a closer match, try 2 parts sweet paprika + 1 part smoked paprika + 1/2 part cayenne. The smoked paprika adds back some of the depth you're missing.

Best for: Stir-fries, fried rice, quick weeknight Korean dishes.

5. Chile de Árbol — Nutty Heat

Chile de árbol packs more heat than gochugaru (15,000–30,000 Scoville units), but it has a nuttiness that pairs surprisingly well with Korean flavors. The dried peppers are typically ground finely, so you'll want to start with half the amount and work up.

Toast the dried peppers lightly in a dry pan before grinding for the best flavor. This substitute works well in marinades and cooked sauces where the heat has time to mellow.

Best for: Marinades, cooked sauces, bulgogi-style dishes.

6. Gochujang (Korean Chili Paste) — Different Format, Same Family

This might seem obvious, but gochujang can work as a gochugaru substitute in certain recipes. It's made from the same Korean red peppers, but fermented into a thick paste with rice and soybeans. The flavor is sweeter, more complex, and salty.

Since it's a paste and not a powder, it only works in wet dishes — soups, stews, sauces, and marinades. Don't try to use it in kimchi or dry rubs. Use about 1 tablespoon of gochujang for every 2 teaspoons of gochugaru, and reduce other salt in the recipe since gochujang is already salty.

Best for: Soups, stews (jjigae), tteokbokki sauce, bibimbap sauce.

7. 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.

Best for: Marinades, fusion dishes, grilled meats.

8. Smoked Paprika — For Depth Without Heat

Smoked paprika (pimentón) won't give you any real heat, but it adds a rich, smoky depth and gorgeous color. It's useful when you're cooking for someone who can't handle spice but still wants the visual appeal and some complexity.

Use it 1:1 and add cayenne to taste if you need heat. On its own, think of it as a color-and-smoke substitute rather than a flavor match.

Best for: Mild stews, low-heat versions of Korean dishes, visual presentation.

9. Crushed Red Pepper Flakes — Emergency Only

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.

Best for: Emergencies. Cooked dishes only.

Which Substitute for Which Dish?

This is the part most guides skip. Not every substitute works in every recipe. Here's a quick cheat sheet:

Making kimchi: Aleppo pepper (1:1) is your only real option. Everything else changes the fermentation flavor too much. If you can't get Aleppo pepper, order gochugaru online — kimchi is worth the wait.

Stews and soups (jjigae): Kashmiri chili, ancho powder, or gochujang all work well. These are forgiving dishes with lots of other flavors.

Stir-fries and fried rice: Cayenne-paprika blend or chile de árbol. The high heat of cooking mellows everything out.

Marinades: Chile de árbol, chipotle, or gochujang. These need time to develop flavor anyway.

Tteokbokki: Aleppo pepper or gochujang. The sauce is the whole dish, so the substitute matters more here.

Quick Ratio Reference

• Aleppo pepper: 1:1 (best overall)
• Kashmiri chili powder: 1:1
• Ancho chili powder: 1:1, add pinch of cayenne for heat
• Cayenne + paprika DIY blend: 3:1 ratio (paprika:cayenne)
• Chile de árbol: start with half, adjust up
• Gochujang: 1 Tbsp paste per 2 tsp gochugaru (wet dishes only)
• Chipotle powder: use half amount
• Smoked paprika: 1:1 (no heat, add cayenne if needed)
• Crushed red pepper flakes: use half + pinch of sugar

What to Avoid

A few things I've tried that didn't work well:

• Pure cayenne on its own — way too hot, no sweetness, no complexity. Your dish will just taste aggressively spicy.
• Chili powder blends with cumin and garlic — these are designed for Mexican-style cooking and add flavors that clash with Korean dishes.
• Hot paprika — tends to be bitter and one-dimensional. Not a good fit.
• Sriracha or other hot sauces — different format, too vinegary, and impossible to control the texture.

Just Buy Gochugaru Online

If you cook Korean food more than once or twice a month, I'd recommend just ordering a bag online. A 1-pound bag costs around $8-12 on Amazon and lasts for months stored in the freezer. It ships in a couple days, and once you have it, you'll use it in everything — not just Korean dishes.

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.