Korean chili peppers or Korean hot peppers, also known as Korean red, Korean dark green, or Korean long green peppers according to color, are medium-sized chili peppers of the species Capsicum annuum. The chili pepper is long, slim and mild.
In Korean, the chili peppers are most often called gochu which means "chili pepper". Green ones are called put-gochu, and red ones are called hong-gochu. Chili peppers, which originated in the Americas, were introduced to East Asia by Portuguese traders in the early 16th century. The first mention of chili pepper in Korea is found in Collected Essays of Jibong, an encyclopedia published in 1614. Farm Management, a book from ca. 1700, discussed the cultivation methods of chili peppers. Gochugaru, also known as Korean chili powder, is chili powder or flakes used in Korean cuisine. The powder is cooked with chili pepper.