|Homemade Doenjang (Photo credit: powerplantop)|
Gochu peppers are known for being spicy; after all, it's these peppers that are dried, ground, and made into gochujang--the staple of Korean cooking. They are what we would call chili peppers at home. But these particular green gochu peppers are special in that they aren't as spicy as their tinier red counterparts. Meaning, they are quite palatable with a dollop of dwenjang (soybean paste) on top.
|chili peppers (Photo credit: marzbars)|
We replied with a shake of our heads and the crunch of a pepper, "no." And they weren't. In fact, it was almost akin to eating carrot sticks with ranch dressing back home, just that comforting of a feeling.
You know you've adapted well to being in Korea when you eat your veggies with dwenjang like you'd eat them with ranch dressing back home.