The term “Hong-gochu” is a term that classifies chili peppers that are harvested after turning red on the vine. As the peppers are left on the vine to ripen, their texture is less crunchy, and they get sweeter. In some cases, they can get less spicy than when they were green, but that is not true for every pepper; they can still be spicy sometimes.
These chilis are sun-dried and ground to make red pepper flakes or used fresh as a garnish.
