Hong pepper

The tall (150–200 cm), highly productive plants of Hong Gochu produce long, pointed fruits that are traditionally harvested unripe while still light green and prepared as "Gochu twigim" — stuffed, breaded, and fried. When fully ripe, the fruits turn bright red and, once dried, develop an even more intense red colour and a nearly waxy texture. They are used to make kimchi, hot pepper flakes, or "Gochujang," a fermented chilli paste. Heat level: 5–6.