While both are Korean seasonings with similar names, they are different in many ways. Gochugaru is a course, flaky, bright red powder made from chili peppers. It is spicy, slightly sweet, smoky, and fruity. It is typically used in kimchi, soups, stews, marinades, dressings, and sauces. Gochujang is a thick chili pepper paste made from red chili powder, glutinous rice or its powder, salt, and fermented soybean powder. It is spicy-sweet, meaty, and umami flavored. It works best in meat marinades, sauces, salads, soups, or stews.