Gochugaru Vs. Gochujang: How the Korean Chilli Spices differ

Gochugaru is a ground Korean chilli paste, whereas gochujang is an ingredient in chilli paste. Both are staples in Korean cuisine and are derived directly from one pepper; however, they're distinct ingredients.

What is Gochugaru?

Korean gochugaru is a Korean spice powder that is also known as a chilli flake depending on the method used to make it, or what kind you buy. Korean cuisine makes use of the red pepper flakes in various food items, such as cold soups, kimchi, stews and many more. Gochugaru is a bright red hue and a spicy taste that's also somewhat fruity. The level of heat is different, there are mild alternatives and more spicy depending on how many of the seeds are used inside the product.

What is Gochujang?

Gochujang chilli paste is a bright red chilli paste that is similar to gochugaru which is the Korean chilli powder. Both are made from the taeyangcho chilli pepper, however, they are produced using completely different procedures. Gochujang is an incredibly thick, fermented condiment that's spicy and sweet, and frequently appears in Korean food preparation. Gochugaru is actually the primary ingredient in gochujang. It is made up of glutinous rice as well as fermented soybeans (fermented soybeans that are powdered) barley malt powder, as well as salt. Soy beans fermented in ferment provide the gochujang sauce with an umami-like, tangy flavour and gochugaru adds it the spiciness.Gochujang blended with doenjang makes the base of ssamjang, an extremely popular dip sauce used for Korean barbecues, as well as in marinades used for Korean barbecue meats such as bulgogi and bibimbap.

3 ways to use Gochujang and Gochugaru

 

Korean recipes usually require both gochugaru as well as gochujang as the Korean chilli paste at times simultaneously or even by themselves. Here are three different options to think about using gochugaru, gochujang or both:

In marinades: Use both gochujang as well as gochugaru to marinate fish, meat, as well as vegetables. Include moisture in the marinade made with gochugaru, such as soy sauce or sesame oil to help hydrate the pepper flakes, distributing equally. To make the gochujang paste, thin it out using water or sesame oil , or apply it directly to marinate your food.

 

In sauces: Gochujang is an important ingredient in ssamjang. One of the best gochujang chilli paste. It is a sauce that goes well with numerous Korean dishes, including Korean barbecue. However, you can also use both Korean spices, gochugaru and gochujang--in the sauce of the tteokbokki (spicy Korean rice cakes) or as a sauce for covering vegetables and noodles.

 

In blends of seasonings: For Asian seasoning blends you can make use of gochugaru in the same way as you make use of cayenne pepper Aleppo pepper or chipotle powder for Mexican dishes. It will add heat to the dish and perhaps even a hint of smoke. You could consider using gochujang for gochugaru as a flavouring for brown rice or sticky rice. Also, you can make use of some of these seasonings in traditional Korean stews, such as Jjigae.

 

Endnotes 

This is everything about Gochugaru Vs. Gochujang and how do they differ from each other. We hope you will find this information useful.