I don't suppose anyone has any Cheongyang pepper seeds? I have some of the tasty green fruits but I doubt I can dry them to seeds.

When green they  are often eaten raw like a stick of celery! Very crunchy.

Cheongyang : Put-gochu

Hong-gochu

Put-gochu (풋고추) / Hong-gochu (홍고추)

“Put,” pronounced “poot,” means young and green. These chilies mature into hong-gochu (“hong” means red). There are different kinds of put- and hong-gochu, but overall they’re known for their versatility and for making gochutgaru. When put-gochu is very young, it’s called yeori-gochu (열이 고추). These are very tender, crunchy and good for making jangajji (장아찌, fermented pickles) and sautées.

flavor profile: As the name suggests, put-gochu have a bright, bell pepper-like greenness. Though they’re slighly less sweet than bell peppers, their dominant notes are sweet and sour. Put-gochu are very crunchy—people enjoy this texture in the summertime when eating barbecue. how to cook:

Use both red and green as a garnish for color. The younger green gochu (put-gochu) is often added to baskets of ssam (쌈, vegetable wraps) for dipping into jang (장, fermented sauces) and eating with your meal. You can also mix the fresh put-gochu with doenjang. Hong-gochu is not typically eaten in these ways. Hong-gochu can be ground fresh and used for making fresh summer kimchi. It’s also dried and then use for gochutgaru.

--Read more>Korean chilies 101

Point being: If you have some seeds, I'm up for a share or swap. Otherwise I gotta send to Japan.

I'm not so much into heat but I am a pepper junkie and on the capsicum taste scale (& not Scovilles!)  these are delicious.

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  • Hi Dave, 

    I was google searching and stumble onto your page about Cheongyang pepper. I know this is a very old post, I was wondering whether you managed to track down seeds for Cheongyang pepper? 

    • No. I grow Dragon Roll/Shishito -- instead. That's available as seed or seedling.

      Shishito is an excellent pepper. I've had a lot of success growing them since 2018.

      You remind me that I should return to chasing Cheongyang .

  • I got the green ones from my preferred Korean grocer who doesn't sell seeds and when asked gave me dried Thai grown chilies from which Cheongyang is bred.

    My supplier is Hi-Mart (Hi Asian Mart) in Morayfield -- located HERE -- great grocery, such that i don't need to go into the Valley any more to supply up. I also buy food supplies from an Indian grocer -- in the Indian hub of  Zillmere -- Apna Bazar Supermarket -- located HERE.

    For peppers generally, I'm going to try AGAIN to grow the classic cubanelle .

    280px-Cubanelle_Peppers.jpg?width=400The Cubanelle (image above), also known

    as "Cuban pepper" and "Italian frying pepper"

  • Sounds fascinating! The person who grew your green ones must have some seeds. Importing seeds unless you know your way around quarantine could be fraught with difficulties. No reason not to but professionals must have re-invented that wheel.

    Put a couple aside and see if they ripen and plant a couple of fruits whole and see what happens. I always put Capsicum seeds into the scraps and so into the compost (or through a chook gut in your system) and get very few volunteer plants so that idea may just be a waste of good fruit.

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