Pepper Seeds - Hot Pepper - Korean Red (Gochugaru)
Description
Sun-warmed sweetness with a gentle glow. Korean Red, the classic gochugaru pepper, delivers a clean, fruity flavor with notes of apple, tomato, and dried berry over a friendly, steady heat. It is the backbone of Korean flakes and pastes, bringing color and lift without overpowering the dish, which is why cooks reach for it in everything from kimchi to stews and marinades.
The plants are compact and highly productive, usually 2 to 3 feet tall with a tidy, upright habit that sets clusters of slim, tapered pods. Glossy green foliage frames upright fruit for easy harvest and excellent airflow. Pods average 3 to 5 inches, thin walled and smooth, maturing from bright green to a lacquered, fire red that signals peak sweetness. Those thin walls dry quickly for pristine flakes and powder, and the uniform, heavy set makes this variety a standout for preserving.
Taste a ripe pod and you get bright, tomato-cherry sweetness first, followed by a clean warmth that lingers pleasantly. In the kitchen, a handful of rings enlivens stir fries, soups, and grilled meats; dried, the pods grind into vivid gochugaru with a balanced heat and natural sweetness that defines kimchi, tteokbokki, jjigae, bulgogi marinades, and chili oils. Lightly toasted, the flakes take on a deeper, sun-kissed aroma perfect for finishing salts and noodle bowls.
Rooted in Korean market gardens and home spice craft, Korean Red reflects generations of selection for color, flavor, and ideal drying qualities. Grow it when you want dependable yields, quick-drying pods, and the unmistakable taste that turns everyday meals into the real thing.
Original: $2.00
-70%$2.00
$0.60
Description
Description
Sun-warmed sweetness with a gentle glow. Korean Red, the classic gochugaru pepper, delivers a clean, fruity flavor with notes of apple, tomato, and dried berry over a friendly, steady heat. It is the backbone of Korean flakes and pastes, bringing color and lift without overpowering the dish, which is why cooks reach for it in everything from kimchi to stews and marinades.
The plants are compact and highly productive, usually 2 to 3 feet tall with a tidy, upright habit that sets clusters of slim, tapered pods. Glossy green foliage frames upright fruit for easy harvest and excellent airflow. Pods average 3 to 5 inches, thin walled and smooth, maturing from bright green to a lacquered, fire red that signals peak sweetness. Those thin walls dry quickly for pristine flakes and powder, and the uniform, heavy set makes this variety a standout for preserving.
Taste a ripe pod and you get bright, tomato-cherry sweetness first, followed by a clean warmth that lingers pleasantly. In the kitchen, a handful of rings enlivens stir fries, soups, and grilled meats; dried, the pods grind into vivid gochugaru with a balanced heat and natural sweetness that defines kimchi, tteokbokki, jjigae, bulgogi marinades, and chili oils. Lightly toasted, the flakes take on a deeper, sun-kissed aroma perfect for finishing salts and noodle bowls.
Rooted in Korean market gardens and home spice craft, Korean Red reflects generations of selection for color, flavor, and ideal drying qualities. Grow it when you want dependable yields, quick-drying pods, and the unmistakable taste that turns everyday meals into the real thing.
