This chili is easily the spiciest of the Korean chilies, coming in between 4, and 1, Scovilles . This chili is a versatile seasoning—you can add it to any kind of dish that you want to add heat to. It’s very commonly sliced and added to soup dishes to add some heat without coloring the broth red from gochutgaru (chili flakes). How to cook: You can also dry cheongyang gochu when they ripen and turn red to make cheongyang gochutgaru. Some people mix this with their normal gochutgaru to create an even spicier blend.

Shishito peppers are called kkwarigochu in Korean, Kkwari means twisted and GoChu means peppers. They’re usually about 2-3 inches long and always wrinkly. The skin is thin and they’re very mild. In Korean cuisine, they’re often used in side dishes and are steamed, stir-fried, cooked, boiled, or sauteed. Flown by air.

Cook Note:

A hole is poked in the pepper beforehand to keep expanding hot air from bursting the pepper. It may be skewered then broiled (grilled), or pan-fried in oil, stewed in a soy sauce- and dashi-based liquid, or simply eaten raw in a salad or as a condiment. It is thin-skinned and will blister and char easily compared with thicker-skinned varieties of peppers.