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Gochujang is a fermented chili paste with a thick consistency, while gochugaru is a coarse red chili powder. Gochujang adds a complex, savory flavor with a hint of sweetness, while gochugaru provides a straightforward heat. Gochujang is often used as a base for sauces and marinades, while gochugaru is sprinkled on dishes for heat and color. The choice between the two can significantly impact the overall taste and spiciness of Korean dishes.

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