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2. Korean chili pepper - Wikipedia

   en.wikipedia.org/wiki/Korean_chili_pepper

   Korean chili peppers or Korean hot peppers, also known as Korean red, [1] Korean dark green, [2] or Korean long green [3] peppers according to color (ripening stages), are medium-sized chili peppers of the species Capsicum annuum. The chili pepper is long, slender and mild in flavor and spice.

3. Gochujang - Wikipedia

   en.wikipedia.org/wiki/Gochujang

   Korean chili peppers, of the species Capsicum annuum, are spicy yet sweet, making them ideal for gochujang production. According to, [ 17 ] gochujang is typically made from 25% red pepper powder, 22.2% glutinous rice, 5.5% meju powder (60% cooked soybeans and 40% non-glutinous rice), 12.8% salt, 5% malt, and 29% water.

4. Chili powder - Wikipedia

   en.wikipedia.org/wiki/Chili_powder

   Varieties of chili peppers used to make chili powder include Aleppo, ancho, cayenne, chipotle, chile de árbol, jalapeño, New Mexico, pasilla, and piri piri chili peppers. Gochugaru is a variety used in Korean cuisine traditionally made from sun-dried Korean red chili peppers known as taeyang-cho, with spicier varieties using Cheongyang ...

5. 24 Types of Peppers Every Cook Should Know (Plus What ... - AOL

   www.aol.com/24-types-peppers-every-cook...

   Try it in: substitute for bell peppers in Classic Stuffed Peppers. 12. Mirasol Peppers. Best for Family Fun. Tom Kelley/Getty Images. ... Also called: Bonney pepper, Caribbean red pepper.

6. Cheongyang chili pepper - Wikipedia

   en.wikipedia.org/wiki/Cheongyang_chili_pepper

   The Cheongyang chili pepper (Korean: 청양고추) is a medium-sized chili cultivar of the species Capsicum annuum, with intensity of 10,000 Scoville heat units. [1] Cheongyang chili peppers look similar to regular Korean chili peppers, but are many times spicier. The chili is a local speciality of Cheongyang County in South Korea. [2]

7. Cheong (food) - Wikipedia

   en.wikipedia.org/wiki/Cheong_(food)

   Cheong (Korean: 청; Hanja: 淸) is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, cheong is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternative medicine to treat the common cold and other minor illnesses. [1] [2] [3]

8. Gochu - Wikipedia

   en.wikipedia.org/wiki/Gochu

   Gochu (고추) is Korean for chili pepper. " Gochu" may also refer more specifically to: Korean chili pepper; Cheongyang chili pepper; Cucumber chili pepper

9. Need a Cornstarch Alternative? These 5 Substitutes Have Got ...

   www.aol.com/cornstarch-alternative-5-substitutes...

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