Korean Gochu Chilli Pepper BIO (Capsicum annuum)

Korean Gochu Chilli Pepper (Capsicum annuum)

Known in Korea as Taeyangcho when sun-dried, Gochu is the celebrated heirloom chilli at the heart of Korean food culture. Selected over centuries for its perfect balance of sweetness, aroma and gentle heat (approximately 1,000–2,500 Scoville Heat Units), it is an essential ingredient in two iconic Korean staples: the traditional fermented chilli paste Gochujang and the famous Kimchi.

The plant has an upright, compact and highly branched growth habit, reaching approximately 60–80 cm in height. Its sturdy stems and broad green leaves protect an exceptionally abundant crop of pendulous, elongated and slightly curved fruits, measuring 10–15 cm in length. The chillies ripen from deep green to a brilliant, glossy fiery red.

What makes this variety special is its fleshy yet easily dried flesh and its distinctive aromatic profile: a combination of sweet, earthy and slightly fruity notes, accompanied by a gentle, rounded heat.

In the kitchen

Gochu is the very soul of Korean cuisine. Fresh fruits, whether green or red, are often eaten whole and dipped into fermented soybean paste. However, its true calling is sun-drying, which produces Gochugaru, the characteristic Korean chilli flakes or powder.

Finely ground Gochugaru is an essential ingredient in the fermentation of the celebrated Gochujang paste, together with glutinous rice, fermented soybeans and salt. Coarser flakes, meanwhile, are indispensable for seasoning Kimchi, marinating meat for Bulgogi or adding depth to soups and stews such as Sundubu-jjigae. They lend dishes their brilliant red colour and deep, rich umami flavour.

Growing notes

In the garden, Gochu proves to be a hardy, vigorous variety, perfectly suited to hot summers. We are increasingly looking for varieties that can cope with changing climatic conditions, and this is an excellent example.

Its water requirements are relatively modest. As with other mildly hot chilli varieties, reducing irrigation a few days before each harvest can help enhance its subtle aromatic nuances.

Harvesting takes place towards the end of summer. Pick the chillies once their skin has developed a uniform, brilliant red colour. Frequent harvesting encourages the plant to keep producing new flowers and fruits continuously, right through to the beginning of autumn.