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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. List of Capsicum cultivars - Wikipedia

    en.wikipedia.org/wiki/List_of_Capsicum_cultivars

    Also known as "Korean Dark Green", "Korean Long Green", "Korean Red" or "Korean Hot" Medusa: Ornamental It is a sweet, ornamental chili pepper which grows upright and has brightly colored fruit. Mirasol: Mexico 2,000–5,000 [25] SHU: The dried form of the Mirasol chili is called guajillo, [26] and is used to make a red sauce used for tamales ...

  5. 7 Kimchi Benefits That Prove This Korean Superfood Is as ...

    www.aol.com/7-kimchi-benefits-prove-korean...

    If you haven't tried kimchi, you're missing out on probiotics, antioxidants, vitamins, fiber, and more healthy benefits. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please ...

  6. What Is Kimchi, the Ultimate Staple in Korean Cuisine? - AOL

    www.aol.com/lifestyle/kimchi-ultimate-staple...

    Despite the absence of red pepper flakes, white kimchi offers a mild, refreshing taste. Additionally, kkakdugi is another variation where instead of napa cabbage, diced radishes are used.

  7. Kimchi - Wikipedia

    en.wikipedia.org/wiki/Kimchi

    [27] [29] [30] The first mention of chili pepper is found in Jibong yuseol, an encyclopedia published in 1614. [19] [31] Sallim gyeongje, a 17‒18th century book on farm management, wrote on kimchi with chili peppers. [19] [32] However, it was not until the 19th century that the use of chili peppers in kimchi became widespread. [33]

  8. Pa-kimchi - Wikipedia

    en.wikipedia.org/wiki/Pa-kimchi

    Pa-kimchi (파김치), also known as green onion kimchi or scallion kimchi, is a type of kimchi that Koreans usually eat for banchan (traditional side dishes) and is most popular in Jeolla-do. Pa-kimchi uses medium-thick green onions known as jjokpa ( Korean : 쪽파 ), which are fermented to maturity in powdered red pepper gochutgaru , garlic ...

  9. Korean parents try chili for the first time in viral video ...

    www.aol.com/news/korean-parents-try-chili-first...

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