Korean Gochu
Capsicum annuum
Background
This pepper is native to the Korean peninsula. It is purportedly a true native pepper, that was not brought over from South America through trade routes. It has been a traditional ingredient for making Kimchi, which is a fermented dish, often consisting of cabbage and/or other vegetables.
Notes
Pod weight: Unknown
Amount eaten: 1/2 pod
Heat: 0 Hardly any
Flavor: 9 – Very sweet, delicious
Burn Profile: Barely perceptible hint of heat toward the end after swallowing
Effects: None
Cap Cramps Potential: None
Review
My co-worker Phillip and I shared this pod. The pod smelled and tasted very sweet. It had a hint of green flavor. There was no heat really.
Video
Video Transcript
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Hi this is Peter Stanley, welcome to my channel
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Today I’m doing a pod test with my friend Phillip
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the Korean Gochu
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This pepper is native to the Korean penninsula
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and it’s used in
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mostly often used in making kimchi
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and it was grown and sent to me by Jesus Rosario
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so I’ll go ahead and cut this open
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and we’ll split it
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popped a few seeds out first, but that’s what it
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looks like here
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it’s kind of a
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see what you think
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it’s almost like a sweet, kind of
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yeah
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almost has a salty smell
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smells like it’s going to be really good
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ready?
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yeah
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definitely a very sweet taste
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mmm hmm
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just a slight bit of a green
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flavor to it, but very nice
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yeah I liked it
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real sweet, I didn’t really pick up any heat
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maybe a tiny little bit of heat toward the end
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did you get any?
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just a little splash of heat there at the very end
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but not very much at all
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yeah, I like that
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so yeah that was like
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from what I could find it was native to the Korean penninsula
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often used a lot for kimchi
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so it’s fermented
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with I guess cabbage
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so
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any more thoughts?
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nope, awesome pod
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yeah
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so that was the
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Korean Gochu
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and thank you Jesus Rosario
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for sending me that
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and thank you for watching
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please like, comment and subscribe