Heirloom peppers from the garden #13 of 31:

Hong gochu

Botanical name

Capsicum annuum

Origin

Korea

Description

A very significant pepper in Korean cuisine. The 4-5 inch (10-13 cm) fruits are narrow and tapered, and ripen from green to bright red.

Scoville heat unit rating

1,500-10,000 SHU

Traditional usage

This is the pepper most commonly used to make gochugaru (red pepper flakes, ground either finely or coarsely, as in above photo) and gochujang (fermented red pepper paste). Used to make kimchi, bibimbap, and stews.

Our tasters' flavor notes

Dried homegrown (tasted the fine-textured version; made a coarse version as well)

Buttery, smoky, mild, building heat, good kick, aged rope, deep balsamic vinegar, tomato paste, crisp beer