Post by BruceOn Mon, 9 Sep 2024 18:18:31 -0500, BryanGSimmons
Post by BryanGSimmonshttps://photos.app.goo.gl/9NSxyssb2hRk7Pid9
Smoked over fruit woods.
I wonder what's Korean about the pepper powder. If I make powder of
red peppers, will it be Australian red pepper powder? Or Dutch?
https://www.seoulmills.com/products/myeongam-sanchae-red-pepper-powder-gochugaru-600g
https://en.wikipedia.org/wiki/Korean_chili_pepper
Korean chili peppers or Korean hot peppers, also known as Korean red,[1]
Korean dark green,[2] or Korean long green[3] peppers according to color
(ripening stages), are medium-sized chili peppers of the species
Capsicum annuum. The chili pepper is long, slender and mild in flavor
and spice. Green (unripe) chili peppers measure around 1,500 Scoville
heat units.[4]
Names
In Korean, the chili peppers are most often called gochu (고추), which
means "chili pepper".[5] Green ones are called put-gochu (풋고추),[6] and
red ones are called hong-gochu (홍고추).
Introduction to Korea
Scholars claim different origins, stating that the Korea's gochu arrived
at the Korean peninsula millions of years ago, having been spread by
birds.[7] It states that gochu has evolved for millions of years,
therefore, we can infer that Korean gochu existed as a completely
different variety.[8][unreliable source?] Proof of this is in documents
such as “The Chapter of Dongyi in the Book of Wei, the records of the
Three Kingdoms, 三國志魏志東夷傳” (years 233–297, Chen Shou)[9][unreliable
source?]
Some other sources claim that Chili peppers, which originated in the
Americas, were introduced by Portuguese traders to Korea, via Japan, in
the late 16th century.[10][11][12] There is mention of chili pepper or
mustard in Korea traced to Japan found in Collected Essays of Jibong, an
encyclopedia published in 1614.[13][14] Farm Management, a book from
around 1700, discussed the cultivation methods of chili peppers.[15]
The Collected Essays of Jibong or Jibongyuseol 《지봉유설》(芝峰類說) is a 20
volume Joseon era encyclopedia that came out soon after the Imjinwaeran
Japanese invasions of Joseon Korea concerning the lives and customs of
ancient Koreans with commentary on some foreign affairs of other countries.
The pertinent entry pertaining to a type of introduced chili pepper from
Jibongyuseol 《지봉유설》(芝峰類說) 1614:
"Nammancho 남만초(南蠻椒: 고추) has a strong poison. Since it was first
introduced from Waeguk (倭國: 일본 Japan), it is also commonly referred to
as wae-mustard 왜겨자(일본고추), which has recently become more common to see
farms that grow it. A tavern sold it along with soju, and many people
lost their lives after consuming it."[16][17][unreliable source?]
Without that entry, naysayers insisting Korea did not have gochu prior
to the Japanese 16th century invasion have no other historic
documentation that some type of what was considered severely poisonous
pepper[18] or mustard was brought from Japan. In fact, when dug up,
numerous historical documents started to emerge from Japan stating the
opposite.
" ‘Yamato honzō (大和本草),’ published in 1709, states: “It was not in Japan
in the old days, but during Hideyoshi conquest of Joseon, he brought
seeds from the country. That’s why it’s called the Korai Koshaw [Goryeo
gochu] 高麗胡椒（こうらいこしょう koorai koshoo）" and in 1775, Butsurui shōko
(物類稱呼) states: “In Kyoto, it is called the Korai Koshaw. Hideyoshi says
he brought the seeds during his conquest of Joseon.”... In addition, the
Japanese documentation, including Taishuhen nen ryaku (對州編年略), Seikei
zusetsu (成形図説), and Wakun no shiori (倭訓栞), clearly stated the same
thing, which supports the transfer of red pepper from Joseon to Japan."[19]
"However, other records are reported in mainland Japan. It is said that
Kiyomasa Kato, during the lengthy Japanese Invasion of Korea, brought
chili peppers from Joseon. Daemado(Tsushima) Island also has a record
that chili peppers were introduced from Joseon in 1604."[20]
The "nammancho" mentioned in the Jibongyuseol is the "southern
barbarian" ornamental aji Malagueta Capsicum baccatum pepper brought by
the Portuguese, however it is a different species from the Capsicum
annuum of Korean gochu. The Japanese never consumed the Portuguese
introduced chili peppers but adopted the practice of the Portuguese
sailors of using nanbancho "southern barbarian" aji chili peppers
inserted into socks as a foot warming agent. [21][unreliable source?][22]
Oddly, Japanese attribute bringing the chili pepper from Korea as the
origin. A 2017 Japanese research paper published in The Horticulture
Journal examining the genetics of the shishito pepper theorizes a Korean
origin.
“There is one possibility that the mutation resulting in pun14 occurred
in Japan, and two possible theories have been proposed for the
introduction of peppers to Japan. The first theory suggests that peppers
were introduced to Japan in the 16th century from the Korean peninsula.”[23]
Culinary use
Korean chili powder
Gochugaru (chili powder)
Korean name
Hangul 고춧가루
Revised Romanization gochut-garu
McCune–Reischauer koch'ut-karu
Gochugaru, also known as Korean chili powder,[24][25] is chili powder or
flakes used in Korean cuisine.[26] The name gochugaru is derived from
Korean gochutgaru, where gochu (고추) means 'chili pepper' and garu (가루)
means 'powder'.[27][5][28] In English, gochugaru usually refers to the
seedless, Korean variety of chili powder. It has a vibrant red color,
the texture may vary from fine powder to flakes, and the heat level from
mildly hot to very hot.[29][30] Traditionally made from sun-dried Korean
red chili peppers (태양초, taeyang-cho), gochugaru has a complex flavor
profile with spicy, sweet, and slightly smoky tastes.[29] Gochugaru made
from Cheongyang chili peppers is finer and hotter.
