Korean Gochu

Korean Gochu

Capsicum annuum

Korean Gochu pod

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

YouTube player

Video Transcript

1
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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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00:01:26,220 –> 00:01:26,720
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

 

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