Hong-Gochu

Hong-gochu simply means “red chile” in the Korean language. It is one of those regional peppers with different varietals. I believe that what I have here most closely matches those called Put-gochu when young, and Hong-gochu when mature. Bburi Kitchen’s “Korean Chiles 101” describes all of the major varietals quite well. “ ‘Put,’ pronounced ‘poot,’ means young and green. These chilies mature into hong-gochu (“hong” means red). There are different kinds of put- and hong-gochu, but overall they’re known for their versatility and for making gochutgaru …how to cook: Hong-gochu can be ground fresh and used for making fresh summer kimchi. It’s also dried and then use for gochutgaru.” http://bburikitchen.com/korean-chilies-101