You can substitute Korean chilli powder with a few simple ingredients you might already have in your kitchen. The closest match is regular chilli powder mixed with a bit of paprika. This gives you the same bright color and a mild heat that works well in most Korean dishes.
If you want something a little closer in texture, try mixing paprika with a pinch of cayenne pepper. Paprika adds the smoky color and cayenne brings the heat. Start with a small amount and taste as you go so you do not make the dish too spicy.
Crushed red pepper flakes can also work. They do not blend as smoothly, but they still give you the heat you need. If you want a softer texture, grind them a little with a spoon or in a blender.
Another simple option is to use smoked paprika alone. It will not be as spicy, but it brings a warm flavor that tastes great in soups, stews, and marinades.
These swaps will not taste exactly the same as Korean chilli powder, but they work well when you need a quick fix and still want your dish to taste bold and flavorful.
Understanding Korean Chilli Powder (Gochugaru)
Korean chilli powder, or gochugaru, has a very special taste that makes Korean food stand out. The first time I cooked with it, I noticed the bright red color right away and how it gave my soup a warm, deep flavor without burning my tongue. It has a mix of sweet, smoky, and slightly fruity notes that you do not get from regular chilli powders. Some people think it is super spicy, but it is often mild and smooth, which is why it works so well in dishes like kimchi and tteokbokki.
When you touch gochugaru, you can feel that the flakes are not too fine and not too large. That texture helps it mix into sauces and soups without clumping. I learned this the hard way when I once tried using regular chilli powder instead. My stew turned dark and tasted a bit bitter. That is when I understood that gochugaru is not just about heat, but also about color and gentle flavor.
Another thing that makes gochugaru unique is how it reacts in different dishes. In kimchi, it slowly mixes with the cabbage and salt as it ferments, giving a bright red color and soft warmth. In soups, it melts into the broth and adds a cozy taste that makes you want another bowl. When grilling meat, it adds a nice red shine that looks great and tastes even better.
Because of all these special qualities, choosing a substitute can change the dish more than you might expect. Some spices are too spicy, some too smoky, and some do not give that pretty red color. This is why knowing what makes gochugaru different helps you pick the right replacement when you need it. Once you understand its sweetness, heat level, and texture, it becomes much easier to find a good match from the spices you already have at home.
Best Mild Substitutes for Korean Chilli Powder
When I first ran out of gochugaru, I panicked a little and grabbed the closest thing in my spice drawer, which happened to be paprika. I was surprised that it actually worked pretty well for mild dishes. Paprika is one of the best gentle substitutes because it gives a bright red color and a soft warmth without making the food too spicy. It does not have the fruity taste of gochugaru, but it keeps your dish from tasting flat.
Sometimes I use sweet paprika when cooking for kids or people who do not like spicy food. It helps keep the dish flavorful without burning anyone’s mouth. If you want a bit more color and a tiny kick, smoked paprika can work, but I use it very carefully because it can add a smoky taste that changes the dish. A small pinch goes a long way, and once I added too much to a stew and it tasted like a campfire.
Kashmiri chilli powder is another great mild substitute. The first time I tried it in kimchi, I was surprised at how close the color looked to real gochugaru. It has a warm red tone that makes food look vibrant. The heat level is low, which helps when you do not want your dish to turn too spicy. It blends smoothly into sauces and soups, and I sometimes even mix it with a tiny bit of regular chilli powder if I want it slightly hotter.
Mild red pepper flakes can also work if you crush them a little before using. I learned this trick when making stir fry. Crushing the flakes makes them release color faster and helps them blend better. They do not taste exactly like gochugaru, but they do give a nice gentle heat that works well in quick dishes.
These mild substitutes are great when you want the color and warmth of gochugaru without a big spicy punch. They help keep the dish balanced and friendly to everyone at the table. Using these options, you can still enjoy the taste and look of Korean food even when you do not have the real spice on hand.
Best Spicy Substitutes for Korean Chilli Powder
When I want a substitute that adds real heat, the first thing I think of is cayenne pepper. The funny part is that the first time I used cayenne instead of gochugaru, I added the same amount and almost burned my mouth off. Cayenne is much hotter, so now I always start with a tiny pinch and build up slowly. Even though it does not give the same red color, it brings a strong kick that works well in dishes that are meant to be spicy.
Thai chilli flakes are another strong substitute, and I use them when I want a sharp, bright heat. They do not melt into the dish as smoothly as gochugaru, but they bring a heat that wakes you up. I once added them to a noodle soup, and even though they floated on top at first, the flavor spread nicely after a few minutes. Just be careful because they heat up fast and can overpower the other flavors if you are not paying attention.
Crushed red pepper, the kind most people have for pizza, can also work in a pinch. I used it once for tteokbokki and found out that it gives a spiky type of heat, with little bursts of spice in each bite. It is not as smooth as gochugaru, but if you soak the flakes in warm water for a few minutes before adding them to your dish, they soften and blend much better. This trick saved my stew once when I had no other spicy ingredients.
Sometimes I mix a mild spice like paprika with a little cayenne to balance both color and heat. This combo works pretty well because you get the bright red color from paprika and the spiciness from the cayenne. I came up with this by accident when I spilled a bit of cayenne into my paprika jar, but the mix tasted surprisingly good in a marinade.
These spicy substitutes are great when you want your dish to have a strong heat like gochugaru but you only have regular pantry spices. They are stronger, so a little goes a long way, but with careful measuring you can get a flavor that still feels close to Korean cooking. Testing small amounts first always helps you avoid turning your dish into something too fiery to enjoy.
Substitutes for Kimchi Specifically
Kimchi is one dish where choosing the right substitute really matters. When I first tried making kimchi without gochugaru, I grabbed whatever chilli powder I had and ended up with a batch that tasted sharp and bitter. That is when I learned that kimchi needs a mild, bright, and slightly sweet spice instead of something hot or smoky. The spice has to mix slowly during fermentation, which is why strong chilli powders can make the cabbage taste harsh after a few days.
Kashmiri chilli powder is one of my favorite swaps for kimchi because it gives that beautiful red color without too much heat. The first time I used it, I was honestly surprised at how close the color looked to real gochugaru. It also blends smoothly with garlic, ginger, and the salty brine, so the final kimchi still has a balanced flavor. Even though it is not the same taste, it comes pretty close in looks and warmth.
Another trick I found helpful is mixing sweet paprika with a tiny bit of cayenne. Sweet paprika keeps the color bright and friendly, while the cayenne adds just enough heat to make the kimchi feel alive. I once made a batch using only paprika, and the taste was pleasant but a little too mild. Adding just a pinch of cayenne made the flavor rounder and more like traditional kimchi.
If you only have red pepper flakes, crushing them finer before using can help. One day I put them in a small plastic bag and rolled them with a heavy cup to break them down. It was not perfect, but it helped release more color and blend better during fermentation. They soften over time, so the texture works out fine by the time the kimchi is ready.
The most important thing is avoiding spices that are too smoky or too dark. Smoked paprika completely changed the flavor of one batch I made, and it tasted like barbecue cabbage. Strong chilli powders also made the kimchi taste bitter after a few days in the fridge. Mild and bright spices are always the safest choice.
These substitutes help keep the color, warmth, and gentle flavor that make kimchi so loved. Even without gochugaru, you can still make a tasty batch as long as you choose spices that support fermentation instead of fighting against it. With the right blend, your homemade kimchi can still turn out delicious and full of life.
Substitutes for Soups and Stews
When I cook Korean soups or stews without gochugaru, I have learned that the substitute matters even more because the spice changes as it simmers. The first time I used regular chilli powder in a Korean stew, the whole broth turned darker and tasted a little bitter. I realized quickly that some spices get stronger or harsher when heated for a long time. Gochugaru melts into the broth slowly and gives a warm, gentle flavor, so choosing something similar makes a big difference.
Paprika is one of my favorite mild substitutes for soups because it keeps the broth bright and smooth without changing the taste too much. I often start with one teaspoon and adjust from there. It makes the soup look nice and adds a soft warmth that feels close to gochugaru. Sometimes I mix a small pinch of cayenne with it if I want the heat to lift the flavor a little more.
Crushed red pepper can work too, but only if you use a small amount. I once added a full spoon and ended up with a broth so spicy that I had to thin it out with water. Now I drop in a pinch or two, let it simmer, taste, and then decide if I want more. The flakes give a little pop of heat in each bite, and they get softer as the stew cooks. If you want them to blend in better, soaking them in warm water first helps release their color.
Thai chilli flakes are stronger, so I use them only when I want the stew to be spicy. They carry a sharp heat that spreads quickly through the broth. I made the mistake of shaking them straight from the jar into a pot once, and the stew tasted more like a spice challenge than a meal. Now I always measure carefully and add just a tiny pinch at a time.
Kashmiri chilli powder is another great option because it melts nicely into the broth and keeps the color bright red without being too spicy. This became my go to when I made kimchi stew and wanted a pretty red color without burning my mouth. It brings warmth, not fire, and that feels closer to how gochugaru behaves in soups.
Using the right substitute helps keep your soups and stews balanced, colorful, and delicious. Once you learn how each spice reacts to heat, it becomes much easier to choose the one that fits your recipe. A little testing, a few small adjustments, and you can still enjoy a comforting bowl even without the original Korean chilli powder.
Substitutes for Korean BBQ Marinades
When I make Korean BBQ marinades without gochugaru, I pay extra attention to color and sweetness because the marinade coats the meat and caramelizes on the grill. The first time I skipped gochugaru and used only cayenne, the meat turned darker than I expected and tasted hotter than anything I planned. That is when I learned that marinades need a spice that brings color and mild heat instead of a sharp punch.
Paprika is one of the best options for BBQ marinades because it gives a bright red color that sticks to the meat. It also mixes smoothly with soy sauce, sugar, garlic, and sesame oil. I often start with one tablespoon of paprika for every pound of meat, then adjust depending on how red I want the marinade to look. Sometimes I add just a pinch of cayenne to raise the heat gently without changing the flavor too much.
Kashmiri chilli powder is another great choice, especially when I want the marinade to have that pretty red glow that gochugaru gives. I once used it for spicy pork bulgogi and the color came out so close to the real thing that even my friend thought I used gochugaru. It adds warmth without burning the tongue, and the meat browns nicely on the grill while keeping a clean flavor.
Crushed red pepper can work, but I learned to soak it in a little water first. If you add the flakes straight into the marinade, they can stick to the meat in clumps and create spicy hot spots. Soaking softens them and helps release color, which makes the marinade smoother and easier to spread. This simple trick saved one of my BBQ dinners when I had no other spicy ingredients left.
Sometimes I mix paprika and red pepper flakes together when I want both color and a little bite. I discovered this combination after throwing things together one evening and realizing it actually tasted pretty good. The paprika keeps the marinade mild and colorful, while the flakes give tiny bursts of heat in each bite. It is not the same as gochugaru, but it gets close enough for everyday cooking.
The key to good BBQ marinades is balance. You want enough spice to give flavor without overpowering the sweetness or smokiness from the grill. With the right mix of pantry spices, you can still make delicious Korean style BBQ even when you run out of gochugaru. Every time I test new combinations, I learn a little more about how different spices behave on the grill, and it always feels rewarding when the meat turns out tasty and colorful.
How to Mix Your Own Gochugaru Style Blend
When I realized how often I ran out of gochugaru, I finally started making my own blend at home. It was not perfect the first time. My first mix tasted too smoky because I added smoked paprika without thinking how strong it was. After a few tries, I figured out that the best homemade blend needs mild color, gentle heat, and a tiny bit of sweetness to feel close to real gochugaru.
Most days, I start with sweet paprika because it brings that bright red color without making the spice mix overpowering. I usually add about two tablespoons of sweet paprika as the base. Then I sprinkle in a small pinch of cayenne to give it heat. I learned quickly that a little cayenne goes a long way. One time I added a full teaspoon, and the mix turned into a fireball that had nothing to do with Korean flavor.
Sometimes I add a bit of regular chilli powder, but only a small amount, because it is darker and can change the color too much. A quarter teaspoon is usually enough to deepen the flavor. If I want the blend to look more like coarse gochugaru, I mix in some lightly crushed red pepper flakes. This helps create texture so the spice does not disappear too fast in soups or marinades.
One thing that helped me a lot was tasting the blend on a tiny spoon with a drop of warm water. It sounds silly, but it lets you see how the flavors react, almost like they would in a stew or marinade. Sometimes the heat feels stronger after the mix sits for a minute, so I learned to adjust after letting it settle. If the mix tastes too sharp, I add more sweet paprika to soften it.
After getting the flavor right, I put the blend in a small jar and shake it well. I keep it in a cool spot in my kitchen, and it usually lasts a few months. Over time, I noticed the color can fade a little, so making smaller batches works better. The blend may not taste exactly like gochugaru, but it gives me a reliable substitute whenever I need it.
Creating your own gochugaru style blend feels like a small victory in the kitchen. It helps you stay prepared, and it also teaches you how each spice behaves. With a bit of testing and adjusting, you can build a mix that fits your taste and works well in kimchi, stews, marinades, and anything else you cook.
Substitutes to Avoid
I have tried a lot of different spices when I ran out of gochugaru, and honestly, some of them were big mistakes. One of the worst choices I ever made was using smoked paprika in kimchi. At first, I thought the color looked great, but after a day of fermenting, the whole batch tasted like a smoky campfire. It was so strong that I had to throw it away. That was the moment I learned that smoky spices do not work well in most Korean dishes.
Another substitute to avoid is regular chilli powder blends. Many store bought chilli powders have extra ingredients like cumin, garlic powder, or oregano mixed in. These flavors are great for tacos, but they taste strange in Korean food. I once used a chilli powder blend in a stew, and the result tasted like a confused mix of Korean and Mexican flavors. The heat was fine, but the added spices did not belong there at all.
Dark chilli powders are another trap. They may look similar at first, but they change the color of your dish in a bad way. I tried using a dark chilli powder once in tteokbokki, and the sauce turned brown instead of red. It also added a bitter taste that got stronger the longer it cooked. After that, I stayed away from dark spices unless the recipe specifically called for them.
Chipotle powder is another spice I learned to never use as a gochugaru substitute. Even a tiny pinch adds a deep smoky flavor that takes over the whole dish. I used it once in a marinade thinking I could control the flavor, but the meat ended up tasting like smoked barbecue instead of Korean BBQ. It is great for other types of cooking, but not when you want that clean, warm flavor Korean dishes are known for.
Hot sauces are also something I avoid when replacing gochugaru. They add heat, but they also add vinegar, sugar, or garlic in ways that do not match the original flavor. I tried using hot sauce in kimchi once, and the fermentation made the vinegar taste even stronger. It did not taste good at all, and the texture of the sauce made the cabbage too wet.
These ingredients might seem like quick solutions, but they change the flavor too much. Sticking to mild, clean spices helps keep the dish tasting like it should. If you avoid these tricky substitutes, you will have a better chance of getting the warm, red, bold flavor that makes Korean food so enjoyable.
Tips for Using Substitutes in Large Batches
When I make large batches of kimchi, stew, or marinade without gochugaru, I always remind myself to go slow with the spices. It is easy to add too much when you are cooking a lot of food at once. One time I doubled a recipe for kimchi but forgot that cayenne is stronger than gochugaru. The whole batch turned so spicy that even my spice loving friend could not handle it. That mistake taught me to always start with less, then taste and adjust.
Fermentation changes flavors over time, especially in kimchi. Mild spices like paprika or Kashmiri chilli powder become deeper and warmer after a few days. Strong spices, like cayenne or Thai chilli flakes, can get even hotter as the kimchi sits. I learned to add a small amount first, mix everything well, and then add more only if the mixture looks too pale. It is easier to fix low spice than to fix too much spice.
When cooking big pots of soup or stew, I often test the flavor with a small spoonful before adding more spice. Once, I added a handful of red pepper flakes to a giant pot of stew without testing, and the heat level doubled after simmering for an hour. Now I drop in the spice slowly, let it cook for a few minutes, and taste again. This helps the flavor stay balanced and keeps the broth from getting overly dark or bitter.
Color is important in large batches too. If the dish looks too pale, adding more paprika usually helps without changing the heat level. I found that paprika is safer to use in bigger amounts because it builds color gently. On the other hand, cayenne and other hot spices should be added with a tiny spoon. I keep one small measuring spoon just for that purpose so I do not accidentally dump too much.
Stirring is another thing that makes a big difference. When mixing substitutes into large batches, they can sit on top instead of blending. I learned to stir and fold the spices into the dish slowly so the color spreads evenly. This helps when mixing kimchi paste or stirring big pots of stew.
Making large batches is all about patience and testing. Using substitutes can still give delicious results as long as you adjust a little at a time and pay attention to heat, color, and how the flavor grows. Once you get the hang of it, cooking big portions without gochugaru becomes much easier and more predictable.
Where to Buy Gochugaru and Good Alternatives
When I first started cooking Korean food, finding gochugaru felt like a treasure hunt. My regular grocery store did not carry it, so I had to check a few places before I finally found a bag in an Asian market across town. Now, more stores carry it, but it still depends on where you live. Most Asian supermarkets have it in the spice or Korean food section, and it usually comes in bright red bags or small jars.
Online shopping made things way easier. I have bought gochugaru from big online stores several times when I was running low. It arrives pretty quickly, and you can choose between coarse and fine types. Coarse gochugaru works great for kimchi and marinades, while the fine type melts better in soups. The pictures online help a lot, so you can see the size of the flakes before buying.
Some regular grocery stores do carry good alternatives even if they do not sell gochugaru. Sweet paprika, Kashmiri chilli powder, and mild red pepper flakes are often in the spice aisle. I remember one time when I checked three stores for gochugaru and gave up, only to find a nice deep red Kashmiri chilli powder at a small corner shop. It became my go to substitute for a while.
If you shop at big international markets, you can sometimes find Korean brands like Chung Jung One or Wang. These brands usually have a clean flavor that works well in most Korean dishes. I always check the ingredient list to make sure it is just chilli and no extra flavors. Some cheaper versions mix in things that taste different, so I try to buy the ones with the simplest ingredients.
It also helps to look for labels that say coarse or fine, mild or hot. I once bought a super hot type by mistake, thinking it was mild. It turned my kimchi into a spicy surprise that I was not ready for. Now I double check the label so I do not repeat the same mistake.
Finding gochugaru gets easier once you know where to look, and buying the right type makes your Korean dishes taste much better. Whether you find it in a store or order it online, having a bag at home makes cooking a lot simpler. And if you cannot buy it right away, the common substitutes from regular grocery stores can help you keep cooking without missing out on flavor.
Conclusion
Finding a substitute for Korean chilli powder might feel tricky at first, but once you understand what gochugaru brings to a dish, it becomes much easier. I used to think any red spice would work, and I made plenty of mistakes because of that. Over time, I learned that color, heat, and texture all matter when you want your food to taste close to real Korean cooking. Mild spices like paprika and Kashmiri chilli powder help keep dishes balanced, while stronger spices like cayenne or Thai flakes add heat when you need it.
The best part is that you do not have to stop cooking just because you ran out of gochugaru. With a little testing and patience, you can still make kimchi, soups, stews, and BBQ marinades that taste delicious. Every kitchen experiment teaches you something new about how spices blend, deepen, or brighten a dish. Once you understand how each substitute behaves, it becomes much easier to choose the right one for whatever recipe you are making.
So try a few options and see which one fits your cooking style. Mix your own blend, test small amounts, and trust your taste. Cooking is always more fun when you let yourself explore. If you stick with the gentle spices and avoid the strong smoky ones, you can still enjoy the warm, red, bold flavor that Korean dishes are known for. And who knows, you might even find a new favorite mix along the way.