Korean Chili Flakes, capsicum annuum, are also called Korean red pepper flakes, Gochugaru flakes, or pepper flakes.
 

What are Korean Chili Flakes

Korean Chili Flakes, also known as Gochugaru (pronounced “Go-chu-ga-ru”), are one of the essential ingredients in Korean cooking. These are a coarsely ground Korean chile that is similar to Crushed Red Pepper Flakes in texture. The peppers are sun-dried, then de-seeded and chopped to a size between flakes and powder. Korean Chili Flakes are used as a condiment and typically found at Korean restaurants. Gochugaru is a must-have spice in the kitchen as it is an essential element for making Gochujang paste, Kimchi, Oi Muchim (spicy cucumber salad), soups and stews.
 

History of Korean Chiles

While today we associate Korean food with spiciness and vibrant, bright chile flavors, this was not always the case. Korean cuisine did not begin to get spicy until early in the 1600s, when red chile peppers were introduced to Korea from Japan, The first mention of chile peppers in Korea is found in the Collected Essays of Jibong, an encyclopedia published in 1614. Since then, there have been thousands of dishes made with chiles. It was very quickly after chiles were introduced that gochujang was invented. Gochujang is a condiment made with finer ground Korean chiles.

Korean chile flakes are most notably an ingredient in kimchi, which is arguably one of the most widely recognized Korean foods in the United States and also internationally. Some of the surge of interest in Korean food in the United States can be attributed to the Korean home chef Maangchi (pronounced MAHNG-chee) who has been posting cooking videos to her website and YouTube channel since 2007. Maangchi uses Korean Chile Flakes in many of her recipes.
 

Korean Chili Flake Cultivation

As with most other chiles, the chiles used to make gochugaru require a lot of sunlight and plenty of water. These chile plants grow to be about 8 to 12 inches tall and require about 1 to 3 feet between plants to grow to their full potential. Soils should be light and loamy, with good drainage. Plants prefer to be watered in the morning, as any excess moisture can evaporate throughout the day. When watered at night, the soils may become water-logged and encourage root rot. Chiles do not do well in damp or extremely wet environments and prefer direct sunlight. They can grow in partially shaded areas, but they may be smaller in size. These chiles start off green and mature into a beautifully red pod. Once harvested the chiles are sun dried, washed, de-seeded, and milled.
 

Where are Our Korean Chili Flakes From?

China.
 

Are Korean Chili Flakes Hot

These are considered a mild heat chile coming in at 1,000 - 2,500 SHU (Scoville Heat Units).
 

What Does Korean Chili Flakes Taste Like

Sweet, fruity, and somewhat spicy.
 

What is the Difference Between Korean Red Pepper Flakes and Regular Red Pepper Flakes

Korean Chile Flakes are not the same thing as the red pepper flakes you would find on your local pizza parlor’s tables. Korean Chili Flakes have no seeds and is fruity in flavor. Regular red pepper flakes are flecked with seeds and have a spicier, drier, earthier flavor to them.
 

How do You Use Korean Chili Flakes

Korean Chile Flakes are a crucial ingredient in Korean cuisine, particularly in the well-known and well-loved side dish, kimchi. Kimchi gets much of its color and its flavor from these chile flakes. This is such a key ingredient to this dish that substituting it for another chile flake is a pretty surefire way to sap the signature flavor right out of the dish. If you want it to be authentic when you are making kimchi for the first time, you need Korean Chile Flakes.

Use our Korean Chili Flakes to make standard Korean fare, like spicy Gochujang paste, which you can then mix into sauces to pour over steak or tacos, or toss on Korean Chicken Wings. One of our favorite recipes using Korean Chile Flakes is Bibimbap. These flakes are a great addition wherever you would like to add a bit of spice. While they are able to withstand a long cooking time, they really shine when added near the end of cooking so their full heat and flavor expresses. Try them sprinkled on an omelet or over scrambled eggs. Mix them in with rice. Toss over pasta; their fruity depth would be great in hearty pasta like orecchiette with sausage and broccoli rabe.
 

What Can I Substitute for Korean Chili Flakes

There is truly no chile flake that matches the precise flavor of Korean Chili Flakes, but you can use cayenne as a substitute if you are really in a pinch. Cayenne is used in Korean cooking so it isn’t too much of a flavor disparity to the cuisine. Cayenne Powder does not have the same heat level however, as it is typically much hotter (30,000 – 40,000 SHU) than Korean Chile Flakes (1,000 – 2,500 SHU). If you want something with a similar heat, try Crushed Maras Pepper (1,000 – 2,500 SHU). They will not have the same flavor profile, but they do contribute an equal amount of heat to the finished dish.

 

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