I like to make some Korean dishes so I have a use for gochugaru, the Korean red chili flakes. This year I decided to try to make my own and ordered seed for 'Korean Dark Green Pepper', a variety supposedly used in Korea for this purpose.
It's definitely a different pepper plant, about 22" tall and 28" wide with slender 1" x 2" leaves. Kind of like an umbrella. The peppers hang vertically under the umbrella.
I've been picking them red and sun drying them, the traditional method for gochugaru.
Two nights ago the first batch got deseeded and whizzed up into small flakes. It looks just like the stuff I have from the Korean grocery but I haven't used it yet so we'll see.
I'm also growing 'Maule's Red Hot', an old cayenne-type that makes a nice hot sauce (a Justin Wilson recipe). It's only a medium hot pepper so you chili heads probably wouldn't be interested.
