Gochugaru and gochujang are two ingredients you should get if you plan to make authentic-tasting Korean food. They are staples in Korean kitchens and lend their flavors to some of the most popular dishes. Both are great for adding heat but there is much more to each of them. If you plan on using one or both, be aware that they will function differently based on the dishes in which you use them even though they have a lot in common. Below is a look at how
gochugaru differ from gochujang?
Gochugaru translates literally to pepper powder. Gochu means pepper and
Gochujang is a thick, sticky paste used in dipping sauces and marinades. Gochujang contains
Can you use
gochugaru in place of gochujang and vice versa?
You can use gochujang in place of
That sugar is an ingredient is something else that you will have to consider when cooking with it. Because it is sugary, dishes made with it may have more of a tendency to burn. When you use gochujang in an application like kimchi, it will make the dish considerably stickier and will give it a different flavor profile.
When should you use
gochugaru and when should you use gochujang?
Use gochujang in your marinade for bulgogi and other meat dishes to get a traditional flavor profile. You can also add it to various soups, stews