Gochu

Gochu (Korean: 고추, meaning "chili pepper") is a staple ingredient in Korean cuisine, commonly used in dishes such as kimchi, gochujang, and various stews. The term derives from the Sino–Korean word for chili pepper, reflecting the long history of chili use in Korea since the late 1600s. Gochu peppers are typically small to medium in size, ranging in color from bright red to orange. They contain capsaicin, which provides a distinct heat measured in Scoville units that varies among varieties.

Several regional cultivars exist, with “Korean red pepper” (Pungyanggan) being the most widely cultivated. Fermentation of gochu into gochujang creates a sweet, umami-rich sauce that is integral to many Korean dishes. In addition to culinary uses, gochu is employed in traditional medicine for its purported anti‑inflammatory properties. Modern Korean restaurants worldwide regularly feature gochu‑based condiments, underscoring its global appeal.

Gochu cultivation is supported by Korean agricultural research, with efforts to improve heat tolerance and disease resistance under the auspices of the National Institute of Horticultural and Herbal Science. The cultural significance of gochu is celebrated during festivals that highlight kimchi and other chili‑based foods. Gochu remains a symbol of Korean gastronomy and continues to evolve through both traditional and innovative culinary practices.