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Green Korean Hot chile peppers are elongated, curved to straight pods, averaging 8 to 10 centimeters in length, and have a conical shape tapering to a point on the non-stem end. The skin is waxy, glossy, and smooth, ripening from green to red when mature. Underneath the surface, the thick flesh is crisp, lightly striated, and pale green, encasing a central cavity filled with round and flat, cream-colored seeds. Green Korean Hot chile peppers have a sweet and sour, vegetal flavor mixed with a mild to moderate level of spice.
Seasons/Availability
Green Korean Hot chile peppers are available in the summer.
Current Facts
Green Korean Hot chile peppers, botanically classified as Capsicum annuum, are young, immature pods that belong to the Solanaceae or nightshade family. Native to Korea, there are many different varieties of Green Korean Hot chile peppers that may be labeled under various names such as Cheong-gochu, which is a general descriptor used for green pepper, Put-gochu, meaning a young and green chile pepper, or Yeori-gochu, which is a description used for an even younger version of the pepper. Green Korean Hot chile peppers are a common ingredient to find fresh in local markets and are favored for their crunchy consistency mixed with their unique, sweet, and sour flavor. While the mature version of these peppers is famous for its use in the Korean chili powder gochugaru, Green Korean Hot chile peppers are utilized in fresh, pickled, and lightly cooked preparations.
Nutritional Value
Green Korean Hot chile peppers are an excellent source of vitamins C and B12 and contain potassium, folate, fiber, and a small amount of vitamin A. They also contain a moderate amount of capsaicin, which is the chemical compound that triggers the brain to feel the sensation of heat or spice. Capsaicin provides anti-inflammatory and antioxidant properties.
Applications
Green Korean Hot chile peppers are best suited for raw or lightly cooked applications such as sautéing or stir-frying. The peppers can be diced or julienned into salads and slaws, chopped with other vegetables into stir-fries, or mixed into soups and stews. In Korea, the fresh young peppers are dipped in fermented soybean paste, also known as doenjang, and are also popularly coated in other sauces as a flavorful side dish. In addition to sauces, Green Korean Hot chile peppers are incorporated into braised chicken or mackerel dishes, ox bone soups, and utilized in a less spicy version of kimchi. They can also be stuffed with beef or chicken, dipped in tempura batter, and fried for gochu-twigim. Green Korean Hot chile peppers pair well with garlic, onions, ginger, tofu, meats such as beef bulgogi, poultry, pork, and fish, sesame, noodles, rice, kimchi, spinach, cucumbers, and eggplant. Fresh peppers will keep up to two weeks when stored whole and unwashed in a plastic bag in the refrigerator.
Ethnic/Cultural Info
In Korea, Green Hot chile peppers are synonymous with summertime cuisine and are a popular accompaniment to barbeque. The peppers can be seen growing in home gardens or in containers across metropolitan cities and are plucked off the plant for use in every day, home recipes. The crunchy texture and sweet and sour flavors of the pepper are showcased in gochu-jangajji, which are pickled peppers fermented in vinegar and soy sauce and in ssambap, which are crisp lettuce wraps. The peppers are most commonly used in light preparations to maintain the pod’s crunchy consistency and are covered in fresh, tangy sauces to create balanced dishes using a combination of sweet, spicy, sour, and savory flavors.
Geography/History
Green Korean Hot chile peppers are native to the Korean peninsula and are believed to date back more than two thousand years. They were likely spread to the Southeast Asian coastal country via the Silk Road trade routes through China and also by birds consuming the peppers and expelling the seeds through droppings. In Korea, the peppers adapted to the short, hot, and humid summers and became highly cultivated for their spicy flavors. Today Green Korean Hot chile peppers can be found throughout Korea at local markets and may be spotted in Korean or Asian markets in the United States and Europe.
H Mart Doraville
6035 Peachtree Rd Bldg B, Doraville, GA 30360
(770) 986-2300
Green Korean Hot chile peppers are 8 to 10 centimeters long and have a conical shape that tapers at the tip. Their smooth, glossy skin changes from green to red as they ripen. The thick, pale green flesh is crisp and encases cream-colored seeds. These peppers feature a sweet and sour, vegetal taste and provide a mild to moderate spice level, making them a versatile ingredient for various dishes.
From Jacy Farm…Green Korean Hot Chile Peppers: Green Korean Hot chile peppers are versatile and can add a bold kick to raw or lightly cooked dishes like salads, stir-fries, and soups. In Korean cuisine, they are often dipped in doenjang (fermented soybean paste) or used to enhance dishes like braised chicken, mackerel, and kimchi. They pair excellently with garlic, ginger, tofu, and a variety of proteins, and remain fresh for up to two weeks in a refrigerator when stored properly.
From Jacy Farm…Green Korean Hot chile peppers are young, immature pods categorized under the Solanaceae family. Often found in local markets, they are praised for their crunchy texture and a blend of sweet and sour flavors. Rich in vitamins C and B12, these peppers also contain potassium, folate, fiber, vitamin A, and capsaicin. Capsaicin not only adds spice but also offers anti-inflammatory and antioxidant benefits, making these peppers both flavorful and health-conscious.
From Jacy Farm…Green Korean Hot Chile Peppers are native to Korea and have been cultivated for over two thousand years. Initially spread via Silk Road trade routes and bird-dispersed seeds, the peppers adapted to Korea's short, hot, and humid summers. Renowned for their spicy flavor, they are now widely available in Korea, as well as Asian markets in the United States and Europe.
H Mart
7725 Balboa Ave, San Diego, CA 92111
Green Hot chile peppers are a quintessential part of Korean summertime cuisine, frequently paired with barbeque or incorporated into popular dishes like gochu-jangajji, pickled peppers fermented in vinegar and soy sauce, and ssambap, lettuce wraps. Their signature crunchy texture and sweet-sour flavor are celebrated in light preparations to preserve their consistency, often complemented by fresh, tangy sauces that balance sweet, spicy, sour, and savory notes.
Green Korean Hot chile peppers are 8 to 10 centimeters long with a conical shape, tapering to a point. They have waxy, glossy skin that ripens from green to red, and their pale green flesh is crisp and lightly striated. Offering a sweet and sour, vegetal flavor, these peppers have a mild to moderate spice level, making them versatile for various culinary uses. Inside, they house cream-colored seeds within their central cavity.
Specialty Produce
1929 Hancock Street San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Green Korean Hot chile peppers are versatile and can be enjoyed raw or lightly cooked. They enhance salads, slaws, stir-fries, soups, and stews. Traditionally in Korea, they are often dipped in fermented soybean paste (doenjang) or used in sauces. These peppers are also featured in braised dishes, ox bone soups, and mild kimchi. They're ideal for pairing with garlic, tofu, meats, rice, and vegetables. Stored whole and unwashed in the refrigerator, they last up to two weeks.
Jacy Farm
Anza, CA
Green Korean Hot chile peppers are young, immature pods botanically classified as Capsicum annuum, belonging to the nightshade family. Native to Korea, they are often called Cheong-gochu, Put-gochu, or Yeori-gochu, depending on their maturity. These peppers are loved for their crunchy texture and sweet, sour flavor and are used fresh, pickled, or lightly cooked. They're rich in vitamins C and B12, potassium, and fiber, and contain capsaicin, known for its anti-inflammatory and antioxidant effects.
Jacy Farm
Anza, CA
Green Korean Hot chile peppers have a history dating back over two thousand years. Native to the Korean peninsula, they were spread to Southeast Asia via the Silk Road trade routes and by birds dispersing their seeds through droppings. These peppers adapted to Korea's short, hot, humid summers and are now widely cultivated for their spicy flavor, commonly found in local Korean markets and select Asian stores globally.
Baiz Market - 20th Street
523 N 20th Street Phoenix AZ 85006
(602) 252-8996
Green Hot Chile Peppers: In Korea, Green Hot chile peppers are a quintessential summertime staple often paired with barbeque. These peppers are cultivated in home gardens or potted containers in urban areas and used in everyday recipes. Popular dishes include gochu-jangajji, pickled peppers fermented with vinegar and soy sauce, and ssambap, lettuce wraps filled with tangy sauces that showcase the peppers' crunchy texture and balanced sweet, spicy, sour, and savory flavors.
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