Easy Kimchi Without Gochugaru | Fresh Red Pepper Kimchi

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No Gochugaru? No Problem

Can you make kimchi without gochugaru?

Yes! and it can still be red.

This easy kimchi is made with fresh red bell pepper and fresh red chilies instead of gochugaru (Korean red chili powder). It is lighter, juicier, and a little fruitier than the classic kimchi with gochugaru, loaded with a fresh pepper aroma and a bright red-orange color.

This is not a substitute for classic kimchi with gochugaru. It is another way to make red kimchi. Why?

In Korea, kimchi is not just one thing. There are many lighter styles too, especially in warmer seasons, when people often enjoy kimchi that tastes fresher and less heavy. For this version, I use fresh peppers to bring natural color, sweetness, and gentle heat.

Because this kimchi is made with fresh peppers, it also ferments faster than regular kimchi with gochugaru. I recommend enjoying it while it is still bright, crunchy, and refreshing – usually within 2-3 months.

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Why Make Kimchi Without Gochugaru?

Gochugaru gives classic kimchi its deep red color, rounded chili aroma, and beautiful fermented flavor. But gochugaru is not always easy to find outside Korea.

Many people ask if they can use regular chili flakes or chili powder instead. The problem is that different chili varieties often have a different heat level, texture, smokiness, or bitterness. They do not always create the same result as Korean gochugaru.

So instead of using a random chili powder, this recipe uses fresh red bell pepper and fresh red chilies.

The red bell pepper gives:

• natural red color
• moisture
• gentle sweetness
• a softer flavor without too much heat

The fresh red chilies give:

• light spiciness
• fresh pepper aroma
• a more kimchi-like red pepper flavor

Together, they create a juicy fresh pepper yangnyeom that coats the cabbage beautifully.

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What Does This Kimchi Taste Like?

This kimchi tastes different from classic gochugaru kimchi.

Classic gochugaru kimchi usually has a deeper red color, a thicker chili paste coating, and a more rounded dried chili aroma.

This fresh pepper kimchi is:

• lighter
• juicier
• brighter in color
• a little fruitier
• gently spicy
• quicker to ferment

It is especially delicious when eaten young, before the sourness becomes too strong.

Think of it as a fresh, juicy red kimchi that is best enjoyed while the flavor is still bright and refreshing.

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How To Make Kimchi Without Gochugaru

Ingredients

This recipe makes enough for a 1.8-litre container.

Brining

• 1 head kimchi cabbage (napa cabbage, or Chinese cabbage), about 1 kg
• 2 cups water
• ½ cup coarse sea salt, about 100 g

Yangnyeom

• 1 tablespoon flour
• ½ cup water
• 1 red bell pepper, about 200 g
• 3-4 fresh red chilies, about 80 g
• ¼ onion, diced (about 40g)
• 200 g Korean radish or kohlrabi, cut into thin, flat strips
• 3 cloves garlic, crushed (around 15g)
• 1 thin slice ginger, grated (around 3g)
• 3 tablespoons fish sauce
• ½ teaspoon coarse sea salt (2g)
• 1 stalk green onion, diagonally sliced

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1. Brine the Cabbage

Cut the cabbage lengthwise into quarters, then slice crosswise into bite-sized pieces. Thinly slice the cabbage core as well if it looks clean and fresh.

Dissolve ½ cup coarse sea salt in 2 cups water. Pour the salted water over the cabbage and toss gently to coat.

Place a plate on top and weigh it down with something heavy. Flip the cabbage every 30 minutes so it brines evenly.

Brine for about 1½ hours in warm weather, or up to 3 hours in colder weather. The cabbage is ready when the thick stem bends gently without snapping.

Rinse the cabbage 3 times, changing the water each time. Drain in a colander for about 10 minutes.

2. Prepare the Vegetables

Cut the Korean radish or kohlrabi into thin, flat strips.

Slice the green onion diagonally.

3. Make the Yangnyeom

In a small pan, whisk together 1 tablespoon flour and ½ cup water until smooth.

Place over medium heat and bring to a gentle boil, stirring continuously. Once thickened, lower the heat and continue stirring for 2-3 minutes. Remove from the heat and let cool completely.

Remove the stem and seeds from the red bell pepper.

Remove the stems from the fresh red chilies. For a milder kimchi, slice the chilies in half lengthwise and scrape out the seeds with a spoon.

Cut the red bell pepper, fresh red chilies, and onion into smaller pieces. Blend until smooth.

Add the garlic and ginger, then pulse briefly until finely chopped.

In a large bowl, combine the cooled flour slurry with the blended fresh pepper mixture.

Add the fish sauce and coarse sea salt. Mix well.

The seasoning should be juicy and bright red-orange, rather than thick and deep red like regular gochugaru kimchi paste.

4. Mix and Pack the Kimchi

Add the drained cabbage, Korean radish or kohlrabi, and green onion and toss gently.
Mix gently by hand until the cabbage is evenly coated. Do not mash the cabbage; it should stay crunchy.

Pack the kimchi tightly into a clean 1.8-litre container, pressing down gently to remove air pockets.
Scrape any remaining seasoning from the bowl and add it to the container.
Do not add extra water. The red bell pepper and fresh chilies will release liquid naturally during fermentation.

Leave some space at the top of the container, as the liquid will rise as the kimchi ferments. Put a fermentation weight to keep everything submerged. Close the lid.

5. Ferment and Store

Leave the kimchi at room temperature until small bubbles appear and the liquid rises slightly.

In hot weather, this may take about ½ day. In cooler weather, start checking after about 1 day.

Once the kimchi smells pleasantly tangy, transfer it to the refrigerator.

This kimchi ferments faster than regular gochugaru kimchi, so it is best enjoyed on the fresher side – within 2-3 months. I especially like it after 3-4 weeks, when the heat has mellowed and the flavor is lightly tangy.

Keep refrigerated and taste it at different stages. For the brightest flavor, enjoy it while the fresh red pepper taste is still clean and refreshing.

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Ingredient Notes

Red Bell Pepper

The red bell pepper is the key ingredient in this recipe. It gives the kimchi a natural red color, gentle sweetness, and moisture without making it too spicy.

This is especially useful if you want a red kimchi but cannot find gochugaru where you live.

Fresh Red Chilies

Fresh red chilies add heat and a fresh pepper aroma.

Depending on how spicy or mild you want your kimchi to be, you can adjust the balance between red bell pepper and fresh red chilies.

For a milder kimchi, use more red bell pepper and fewer chilies. For a spicier kimchi, use more fresh red chilies.

If your chilies are spicy, slice them in half lengthwise and scrape out the seeds with a spoon before blending.

Korean Radish or Kohlrabi

Mu (pronounced “moo”, Korean radish) is often used in kimchi, but it can be difficult to find outside Korea.

Kohlrabi works beautifully in this recipe, especially in Europe. It has a clean sweetness and a good crunch.

For this kimchi, I like to cut it into thin, flat strips rather than very fine matchsticks. Since the seasoning is already juicy, slightly wider strips help keep a better texture.

Flour Slurry

For this recipe, I use a slightly thicker flour slurry than usual: 1 tablespoon flour with ½ cup water.

Because the red bell pepper and fresh chilies already contain a lot of moisture, reducing the water in the slurry helps the seasoning stay less watery and cling better to the cabbage.

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Tips for Success

Use fresh red peppers, not random chili powder

If you cannot find gochugaru, fresh red bell pepper and fresh red chilies are a better choice than random chili flakes. Different chili powders can be too smoky, too bitter, or too spicy for kimchi.

Reduce the slurry water

Fresh peppers contain more moisture than gochugaru. Using ½ cup water for the flour slurry helps keep the seasoning from becoming too watery.

Do not add extra water at the end

This kimchi releases liquid naturally as it ferments.

Enjoy it young

This kimchi ferments faster than regular gochugaru kimchi. It is best when the flavor is still bright, crunchy, and refreshing.

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Frequently Asked Questions

Can I make kimchi without gochugaru?

Yes. This recipe uses fresh red bell pepper and fresh red chilies to make a naturally red kimchi without gochugaru.

Is this the same as classic gochugaru kimchi?

No. This is not a substitute for classic gochugaru kimchi. It is another style of red kimchi made with fresh peppers. It tastes lighter, juicier, and a little fruitier.

Can I use paprika powder instead?

I do not recommend using paprika powder as the main seasoning for this recipe. In English, “paprika” usually means dried pepper powder, which has a different flavor from fresh red bell pepper. This recipe uses fresh red bell pepper.

Can I make it less spicy?

Yes. Use fewer fresh red chilies and more red bell pepper. If your chilies are spicy, slice them lengthwise and scrape out the seeds with a spoon.

Can I make this vegan?

Yes. Replace the fish sauce with Korean soup soy sauce, guk-ganjang, and a little extra sea salt. The flavor will be different, but it will still ferment.

How long should I ferment it?

Ferment at room temperature until you see small bubbles and the liquid rises slightly. In hot weather, this may take half a day. In cooler weather, about one day is a good starting point. Then transfer to the refrigerator.

How long does it keep?

It continues to ferment in the refrigerator. However, because it is made with fresh peppers, the sourness develops faster than regular gochugaru kimchi. For the best flavor, enjoy it relatively young.

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Final Thoughts

This easy kimchi without gochugaru is a beautiful way to understand how flexible kimchi can be!

It is not classic gochugaru kimchi, and it does not try to be.

Instead, it shows another way to make red kimchi. So if you do not have gochugaru, do not stop there.

Fresh peppers can make beautiful kimchi too.

Happy kimchi making.

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