Gochu, or Korean chili pepper, is a staple ingredient in Korean cuisine, known for its mild to moderate heat and slightly sweet, fruity flavor. It comes in both fresh and dried forms. The most common types include Cheongyang Gochu, which is significantly spicier, and the milder varieties used for Gochugaru (Korean chili flakes) and Gochujang (fermented chili paste).
Gochu is primarily grown in South Korea, particularly in regions like Gyeongsang and Jeolla provinces, where the warm climate and well-drained soil create ideal growing conditions. Outside of Korea, it is cultivated in China, the United States, and parts of Southeast Asia. The spiciness of gochu varies but generally falls between 1,000 to 10,000 Scoville Heat Units (SHU), making it milder than cayenne (30,000–50,000 SHU) but spicier than bell peppers (0 SHU). Cheongyang gochu, however, can reach up to 23,000 SHU, approaching the heat of serrano peppers.
Gochu is eaten fresh, dried, pickled, or fermented. Fresh gochu is often enjoyed raw with doenjang (fermented soybean paste) as a dipping snack. It is also sliced into soups, stews, and stir-fries to add a mild heat. Dried gochu is ground into gochugaru, an essential ingredient in kimchi, tteokbokki, and various Korean barbecue marinades. It pairs well with garlic, sesame oil, soy sauce, and fermented pastes, enhancing the umami depth of dishes. Beyond Korean cuisine, gochu can be incorporated into fusion recipes, adding a balanced heat without overpowering other flavors.
