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Red 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 red, encasing a central cavity filled with round and flat, cream-colored seeds. Red Korean Hot chile peppers have a sweet and sour flavor mixed with a mild to moderate level of spice.
Seasons/Availability
Red Korean Hot chile peppers are available in the summer.
Current Facts
Red Korean Hot chile peppers, botanically classified as Capsicum annuum, are mature, bright red pods that belong to the Solanaceae or nightshade family. Native to Korea, there are many different varieties of Red Korean Hot chile peppers that are generally labeled under the Korean Hot chile pepper name in local markets. Red Korean Hot chile peppers are less commonly used in every day, fresh applications in comparison to their young, green counterparts, but their developed, mature flavors make them suitable for drying and grinding into the famous chile powder known as gochugaru.
Nutritional Value
Red 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
Red Korean Hot chile peppers are best suited for raw or cooked applications such as sautéing or stir-frying. The peppers can be chopped into salads, minced into hot sauces, marinades, and dressings, sliced into slaws, or chopped with other vegetables into stir-fries. The peppers can also be stuffed with grains, cheeses, and meat, fried for a crispy appetizer, or roasted for a smoky flavor. In Korea, the most popular use for Red Korean Hot chile peppers is for making gochugaru, which is dried Korean chili powder. Most families in Korea make their own powders with varying ingredients, and the peppers are either sun-dried or dried in a very low-temperature oven. The dried peppers are then traditionally taken to a local rice mill, or bangatgan, to have the pods ground into the preferred size. Red Korean Hot chile peppers are also chopped and added to spicy soups with fish, meat, or vegetables, made into a paste for spicy broths, used as a marinade, or utilized as a dipping sauce. Red Korean Hot chile peppers pair well with garlic, onions, scallions, ginger, rice, noodles, sesame seeds, bok choy, asparagus, carrots, spinach, mushrooms, dried anchovies, tofu, and meats such as beef, poultry, pork, and fish. 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, kimchi is a traditional condiment made from cabbage, radish, ginger, garlic, and gochugaru, which is the ground Red Korean Hot chile pepper powder. These items are mixed together, salted, and then fermented for at least a week. The spicy, fermented cabbage is a popular condiment in Korea and is consumed at almost every meal, favored for its sour, tangy, spicy, and crunchy nature. It is believed that kimchi provides digestive benefits by acting as a probiotic and also offers benefits to the metabolism. The sour side dish was primarily localized to Korea until the Seoul Olympics in 1988. Through television highlights and promotional marketing, the demand for kimchi abroad increased, and many home chefs are now making their own versions of kimchi using local ingredients and personalized flavors. Kimchi is also traditionally still made in November in Korea to store vegetables for the cold winter season.
Geography/History
Red Korean Hot chile peppers are native to the Korean peninsula and are descendants of peppers originally from Central and South America. The original varieties were introduced to Europe and Asia via Spanish and Portuguese explorers in the 15th and 16th centuries and were likely spread to Korea via Silk Road trade routes through China. In Korea, the peppers adapted to the short, hot, and humid summers and became highly cultivated for their spicy flavors. Today Red 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.
Monterey Farmers Market
1410 Del Monte Center Monterey CA 93940
+1 (831) 728-5060
Red Korean Hot hile peppers: These peppers are known for their elongated, conical shape, measuring about 8-10 centimeters in length. As they ripen, their waxy and glossy skin transforms from green to a bright red hue. Inside, they contain thick, crisp flesh with a mildly striated texture and a cavity of cream-colored seeds. Their flavor is a unique blend of sweet and sour, paired with a mild to moderate level of spiciness.
From Jacy Farm..Red Korean Hot chile peppers can be transformed into numerous dishes like slaws or even stuffed with grains, meat, or cheese before frying for crispy appetizers. They develop smoky richness when roasted and are a key ingredient for spicy broths or dipping sauces. Traditionally in Korea, after drying, the peppers are grounded at local rice mills, or bangatgan. They also perfectly complement tofu, bok choy, sesame, or mushrooms alongside meats like fish, pork, or beef.
From Jacy Farm..Red Korean Hot chile peppers are mature pods with bright red skin belonging to the Capsicum annuum species in the nightshade family. Native to Korea, they are often used dried and ground to make gochugaru, a famous chile powder. These peppers are rich in vitamins C and B12, potassium, folate, and fiber, while capsaicin content adds anti-inflammatory and antioxidant benefits.
Jacy Farm
Fallbrook,CA
Red Korean Hot chile peppers originated in Korea but can trace their ancestry back to Central and South America. Spanish and Portuguese explorers brought peppers to Europe and Asia in the 15th and 16th centuries, reaching Korea likely through Silk Road trade routes. These peppers adapted to Korea's short, hot, and humid summers and are now staples in Korean cuisine. They are available in local markets across Korea and in some Asian markets in the United States and Europe.
Jacy Farm
Anza, CA
Kimchi: Kimchi is a traditional Korean condiment made from fermented vegetables like cabbage and radish, mixed with gochugaru (Korean chili powder), garlic, ginger, and salt. It is typically fermented for at least a week, offering a tangy, crunchy, and spicy flavor. Beyond its taste, kimchi is valued for digestive benefits as a probiotic and for aiding metabolism. Traditionally, Koreans prepare large batches of kimchi each November to preserve vegetables for the winter season.
Central Markets & Fisheries Organization S.A. / Farmers Market
Tzon Kennenti, Agios Ioannis Rentis [email protected]
Red Korean Hot chile peppers are known for their distinctive appearance, featuring glossy, waxy skin and a tapered conical shape about 8 to 10 centimeters long. Their flavor profile is unique, blending sweet and sour notes with a mild to moderate spiciness. When fully ripened, they turn a vibrant red color and have thick, crisp flesh. Inside, they contain a central cavity filled with cream-colored, round, and flat seeds.
Red Korean Hot chile peppers can be transformed into gochugaru, a vital dried chili powder in Korean cuisine. Families often sun-dry or use low-temperature ovens before grinding the peppers at local rice mills. This vibrant powder enhances soups, marinades, and dipping sauces. Fresh peppers stay crisp for two weeks in a refrigerator if stored whole and unwashed in a plastic bag.
Jacy Farm Sung Goo Cho
(951) 837-0536
Red Korean Hot chile peppers spotted at Little Italy Mercato….Red Korean Hot chile peppers are mature pods from the Capsicum annuum species and belong to the nightshade family. Native to Korea, their well-developed flavors make them ideal for drying and grinding into gochugaru, a famous chile powder. They are less commonly used fresh compared to green counterparts and are rich in vitamins C and B12, potassium, fiber, folate, and capsaicin, offering anti-inflammatory and antioxidant benefits.
Jacy Farm Sung Goo Cho
(951) 837-0536
Red Korean Hot chile peppers spotted at Little Italy Mercato...Red Korean Hot chile peppers are descendants of Central and South American peppers. These peppers made their way to Korea through Silk Road trade routes after being introduced to Europe and Asia by Spanish and Portuguese explorers in the 15th and 16th centuries. They adapted to Korea's short, humid summers and are now widely cultivated for their spicy flavor, found in markets across Korea and occasionally in Korean or Asian markets abroad.
Jacy Farm Sung Goo Cho
(951) 837-0536
Red Korean Hot chile peppers spotted at Little Italy Mercato...Red Korean Hot chile peppers are integral to Korean cuisine, particularly in making gochugaru, a ground chile powder used for kimchi. Kimchi, a tangy, spicy, and crunchy fermented condiment, includes cabbage, radish, ginger, and garlic. Traditionally prepared in November for winter storage, kimchi gained international popularity after the 1988 Seoul Olympics. Beyond its flavor, it provides probiotic benefits for digestion and aids the metabolism, becoming a staple even outside Korea.
