Gochugaru is a dried red pepper powder used in Korean cuisine, made from 100% red peppers. The key differences from regular chili powder lie in its texture and flavor complexity. Gochugaru is not a fine powder but rather a coarsely ground flake, and beyond its heat it carries a subtle sweetness and fruity aroma. Unlike Mexican-style chili powder, it contains no blended spices such as cumin or oregano, and it differs from Spanish pimentón, which is known for its smoky character. As a core ingredient in Korean cooking, it is used extensively in Kimchi, Gochujang, Tteokbokki, and various stews.

Yes, Nongshim Taekyung Gochugaru is made entirely from 100% dried red peppers and is fully suitable for both vegans and vegetarians. It contains no ingredients of animal origin. It is also gluten-free and halal certified. If you wish to make vegan Kimchi, simply use this Gochugaru and substitute the fish sauce in the seasoning with soy sauce or miso to create a completely plant-based Kimchi.

No. Nongshim Taekyung Gochugaru is not a fermented product. It is a pure spice made from dried and ground red peppers. However, this Gochugaru is an essential ingredient used in the preparation of dishes that involve fermentation, such as Kimchi and Gochujang. In other words, the Gochugaru itself is not fermented, but it is a key component in making fermented foods — much like how grapes are used to make wine, but the grapes themselves are not wine.

Nongshim Taekyung Gochugaru has a medium level of heat, complemented by a gentle sweetness and rich depth of flavor. In terms of Scoville units, it falls roughly in the 1,500–3,000 SHU range — milder than a jalapeño and comparable to or slightly milder than standard chili flakes. While it is primarily used in Korean dishes such as Kimchi, Tteokbokki, and Sundubu Jjigae, it can also be incorporated into European cooking. For example, it works well as a seasoning for roasted vegetables, adds depth to pasta sauces, or brings color and flavor to soups. We recommend starting with a small amount and adjusting to taste.

After opening, store in an airtight container in a cool, dry place away from direct sunlight and moisture. Refrigerating the product helps preserve its color and aroma for longer. Exposure to moisture can cause the powder to clump or develop mold, so always seal the container tightly after use. For optimal flavor, it is best to use the product within 6–12 months of opening when stored in the refrigerator. Always check the Best Before date printed on the packaging.