풋고추

Poot- means young and green. put-gochu have a bright, bell pepper-like greenness. Though they’re slighly less sweet than bell peppers, their dominant notes are sweet and sour. Put-gochu are very crunchy—people enjoy this texture in the summertime when eating barbecue. How to cook: You can use both red and green as a garnish for color. The younger green gochu (poot-gochu) is often added to baskets of ssam (vegetable wraps) for dipping into jang (fermented sauces) and eating with your meal. You can also mix the fresh Poot-gochu with doenjang.