Didn’t know they could do that! Does anyone know if it changes the flavor?
by markisaurelius8
5 Comments
swat_c99
There are various varieties but I think this is the pepper for making gochugaru. Flavor and hotness depends on climate, watering, amount of sun, etc. You can try it…. either eat it along or dip it in samjang or gochugan for the extra flavor. You can also add to food, especially Korean soup.
vannarok
They’re ripening! Yum! Dry the red ones (the seeds and pith can be removed but not necessary) and grind them into a coarse powder – homemade gochugaru (adjust the amount depending on the spice)! The green ones can be sliced and added to food, pickled, or eaten with ssamjang.
Mystery-Ess
Gochugaru and gochujang are red?
TurtleyCoolNails
This goes for most peppers. Take bell peppers for example. The least ripest is green and then at different stages, they are the other colors: yellow, orange, red.
Little-Zucca-1503
Lovely! They are beautiful! It is such an easy pepper to grow!
5 Comments
There are various varieties but I think this is the pepper for making gochugaru. Flavor and hotness depends on climate, watering, amount of sun, etc. You can try it…. either eat it along or dip it in samjang or gochugan for the extra flavor. You can also add to food, especially Korean soup.
They’re ripening! Yum! Dry the red ones (the seeds and pith can be removed but not necessary) and grind them into a coarse powder – homemade gochugaru (adjust the amount depending on the spice)! The green ones can be sliced and added to food, pickled, or eaten with ssamjang.
Gochugaru and gochujang are red?
This goes for most peppers. Take bell peppers for example. The least ripest is green and then at different stages, they are the other colors: yellow, orange, red.
Lovely! They are beautiful! It is such an easy pepper to grow!