Korean long green peppers are also known as put-gochu to differentiate them from red peppers or hong-gochu. Korean long green peppers are a staple for many dishes, and the mild green chilies are excellent fresh or dried.
Growing Korean long green peppers is an enjoyable way to add bright colors to your garden. Put-gochu peppers will ripen into hot red peppers that are a vital ingredient in Korean kimchi recipes.
This variety of pepper is versatile and delicious, with a mild spice and plentiful growth. Still, there are more reasons to grow Korean long green peppers beside the excellent flavor.
Korean long green chili pepper plants are an ideal companion plant in your garden that prevents pests and diseases. They can improve the taste of many plants they grow alongside. The huge number of blossoms on Korean long green pepper plants are great for attracting beneficial pollinators that help your other garden vegetables produce.
Learn to grow Korean long green peppers in your garden, and you’ll have some of the tastiest and most desirable peppers around.
What are Korean Long Green Peppers?
Korean long green peppers are one of the varieties common in Asian cuisine. These peppers are a relative of other hot peppers, like chi-chien, jalapeno, and cayenne, and can tell them by their dark green skin and tapering appearance. In many ways, they are similar to jalapeno peppers but have a more pointing tip.
How Hot are Long Green Peppers?
When the Korean long green peppers are still dark green, they are very mild. The Scoville Heat Unit index (SHU) is a standard for measuring how hot a pepper will get. The scale ranges from zero to 16 million- the SHU of pure capsaicin.
Korean long green peppers score around 1,500 SHU, placing them in the company of poblano and jalapeno peppers- considered to be “mild” varieties of hot peppers. When the peppers ripen to a deep red color, they will score between 4,000 and 8,000 SHU, similar to a mild serrano or a very hot jalapeno pepper.
How to Grow Korean Long Green Peppers
Hot peppers are notorious for poor germination rates and spotty fruit production. Often, climatic conditions play a significant role in the success of peppers.
Growing Korean long green peppers is a challenge in parts of the country with short, cool growing seasons because the peppers will require long hot days to produce. Gardeners looking to harvest green peppers can succeed even in cool, northern areas by following a few simple steps.
Anyone who wants to grow a bountiful crop of bright green Korean long peppers will benefit by knowing the best way to grow these tasty and beneficial plants.
– Starting Korean Long Green Pepper Seeds
Often, the most challenging part of growing peppers is getting reasonable germination rates from seeds. Gardeners should start with the best quality seed they can find. Online seed companies are a great source of quality seed to grow Korean long green peppers. Plan well ahead if you want to grow Korean long green peppers because they can take a long time to grow.
Start seeds 8 to 10 weeks before the last frost to transplant several weeks into spring or early summer. Some of the tricks to getting reasonable germination rates are simple. A successful method for germinating pepper seeds is the use of a chamomile tea soak. Brew a cup of chamomile tea, drink it, and then brew a second cup with the used teabag. Sprinkle the Korean long green pepper seeds into the tea and let them soak for a few hours. The seeds will sink when they are ready.
The chamomile tea soak works because it breaks down the protective seed barrier and speeds up hydration while killing viruses and bacteria. Once the seeds are ready, put them between layers of damp paper towels or coffee filters. Put them in plastic bags and keep them in a warm and dark area. Keep the paper damp, and you will start to see seeds germinating in as little as a few days up to a few weeks.
Once your sprouts have taken off, transplant them into a garden soil tray or bed. A fantastic trick is to use biodegradable cups to plant when the seedling is ready to go into your garden.
When the Korean long green peppers are four to six inches tall and have three to five true leaves, you can move them to the garden. Be sure to harden off seedlings for about a week, particularly in regions with cool nights.
How to Plant
Gardeners planting Korean long green peppers in the ground should make mounds or ridges by furrowing. Plant the seedlings on the top of the ridge, 12 to 18 inches apart.
The ridges will ensure adequate drainage and encourage strong root growth while simplifying watering. Pepper plants benefit from growing reasonably close together because they support each other.
Tricks for Getting Big Harvests
It may seem wrong to do, but gardeners should pluck off most flowers that appear early in the season. Doing so encourages the Korean long green pepper plant to produce more flowers, which leads to more fruit. Once the temperatures in your area start to get hot, you’ll get tons of peppers this way, and it may be necessary to use stakes to support the branches.
It would help if you harvested the first batch of peppers well before they are ripe because the plant will force more production. Pepper plants won’t produce flowers when temperatures are low. Korean pepper plants are a little more willing to produce than some peppers. Still, daytime temperatures below 70 degrees will limit vegetative and flower growth.
Soil, Light, and Water Conditions for Long Green Peppers
When it’s time to move your plants into the garden, you should make sure you have the best conditions for growing Korean long green pepper plants. If you plant your peppers in the proper location and give them good soil and correct watering, you’ll have the most success.
Hot pepper varieties like the Korean long green pepper thrive in rich, loamy, well-draining soil. You can work compost into the soil before planting, but try to avoid adding too much nitrogen. Pepper plants tend to grow bushy or leggy and produce few flowers when nitrogen is excessive.
Also, be aware of excessive nitrogen in fertilizer that you may use. Pepper plants typically benefit from a light, balanced fertilizer when flower production begins but shouldn’t need more than that. Don’t fertilize when pepper production once has started. Adding bone meal to the soil will improve calcium and aid in flower production.
Korean long green peppers require long, hot days to produce peppers, and they thrive in full-sun conditions. Gardeners in northern regions may experience smaller and very mild peppers due to the short growing season. Pepper plants will grow leggy in weather temperatures below 50 degrees and won’t fruit.
You will want to pick a spot in your garden that receives plenty of sunlight. Pepper plants will require a minimum of six hours of full sun each day. Gardeners in regions with daytime temperatures above 75 degrees will have the most success growing strong and productive Korean long green peppers.
If you live in a region that regularly sees afternoon temperatures above 95 degrees, planting Korean long green peppers in the shade can prevent the leaves from burning. Korean peppers are less tolerant of excessive heat than some hot pepper varieties.
One mistake many people make is overwatering peppers. Korean long green peppers will rot and die if left growing in wet soil. Overwatering will cause the peppers to lack flavor and can contribute to bitter tastes. It will also cause the branches to lack strength and can result in breakage.
Water weekly and let the soil dry slightly between waterings. Slightly stressing the Korean long green pepper will boost flower production and increase the flavor of the peppers. Try to avoid spraying water on growing Korean long green peppers’ leaves because you can cause mildew problems.
Growing Korean Long Green Peppers in Containers
Most pepper varieties make excellent container plants because of their upright growth and short stature. Korean long green peppers can be grown in containers, but they are not ideal for container growing. Korean long green pepper plants can get more than four feet tall and about three feet wide, making them unstable in most containers.
These plants frequently require staking to support the branches when pepper production is at full tilt, which is less convenient when you grow in containers. Korean pepper plants tend to produce few peppers when grown in containers.
You can start to harvest Korean long green peppers as soon as 60 days in some areas, and the plant will produce for more than 200 days under the correct conditions. Harvesting is simple- use sharp, sterile shears and snip the peppers from the stalk. Harvesting peppers this way prevents introducing diseases and avoids giving sap-sucking insects opportunities to establish colonies.
You should use Korean long green peppers when they are fresh because they can quickly become moldy. Gardeners can wash the peppers clean, pat dry, and keep them in the refrigerator for about a week. If you plan on keeping your Korean long green peppers longer than that, you should dry them.
How to Harvest Korean Hot Peppers for Gochugaru
An essential ingredient in classic Korean kimchi recipes is gochugaru, a smoky, slightly sweet, spicy red chili powder made from Korean peppers. Gochugaru is challenging to find in many conventional grocery stores, but it’s easy to make at home. Authentic gochugaru is made from over-ripe Korean long green peppers.
If you want to make your gochugaru, you should let the Korean green peppers stay on the plant until they are entirely red. When they are the correct color, you can harvest and dry the peppers just like you will for storing Korean long green peppers. Use an electric grinding mill, mortar, pestle, or even a blender to make a consistent powder of an excellent texture. A fine mesh screen can help to separate the powder from leftover material. Store your gochugaru in a glass jar with a tight-fitting lid.
Most of the time, Korean long green peppers are used fresh. However, you can dry them by following some simple tips. The first thing you need to consider is that these peppers are thicker-skinned than some varieties. That means air drying is only advisable if you live in a region with long, very hot, low humidity days. Otherwise, use the oven to dry Korean long green peppers.
To use your oven, preheat to a very low temperature of around 170 to 225 degrees. Place your peppers in a single layer on a baking sheet and place them in the oven. You will want to check and rotate the peppers every thirty minutes until they are dry and brittle. The drying process can take anywhere from three hours to more than six hours, depending on your peppers’ size.
Once the peppers are dry, you can store them in a glass jar with a tight-fitting lid. Whole peppers can be rehydrated in water or broth when ready to use in a recipe. You can crush Korean long green peppers once they are dry and use the flakes to flavor dishes.
Peppers as Companion Plants
One of the best reasons you should grow Korean long green peppers in your garden is for the benefits they offer other plants. Pepper plant roots excrete a chemical that helps prevent root rot and deters many worm and nematode species that eat your other plants. Many types of caterpillars and insects won’t feed on pepper greens or fruit, so the plants can help to ward off destructive pests from your garden crops. The Korean long green pepper produces dozens of white flowers that attract beneficial pollinators to your garden.
Korean hot green peppers make good companions with most types of herb plants like basil and chives. Planting herbs between your pepper plants is a great way to maximize space and provide excellent growing conditions for both types of plants. Other plants that do well when grown with pepper plants include tomato, cucumber, and spinach plants.
Lots of types of flowers also make great companions. Some of the most popular include geraniums, petunias, and marigolds, and they benefit from pollinators the pepper plant attracts. These flowering plants are known to repel many types of insects and nematodes.
What to Avoid Planting with Korean Long Green Peppers
Gardeners should avoid planting peppers near legume species like peas and beans. Legumes are nitrogen-fixing plants and will cause peppers to grow lots of leaves but few flowers. You should wait at least two years before planting peppers in the same soil as peas or beans, and it may be necessary for you to amend your soil.
It doesn’t make sense to plant brassica species like bok choy and Chinese cabbage near or around pepper plants. They have vastly different growing conditions than the two plant species require.
All species of hot pepper are relatives of one another, so planting Korean long green peppers near spicier cousins can change the pepper’s flavor in unusual ways. Further, the seeds from your first-generation peppers may not be true to the original plant. Commercial pepper growers frequently separate types of peppers with screens to prevent cross-pollination.
Some gardeners have found that growing spicy peppers near sweet peppers – like Italian yellow peppers or bell peppers – results in both species’ first-year flavor changes. Seeds from cross-pollinated sweet and spicy peppers are unlikely to grow and will give you unusual results.
Identifying Problems with Korean Hot Pepper Plants
Gardeners should learn to spot the signs of significant problems that can cause havoc with your pepper crop. Once you know the signs of insects and diseases common to Korean long green peppers, you can easily prevent problems and avoid disasters.
Significantly few pests will go after your pepper plants. The chemical that makes peppers spicy is present in the green, growing parts of the plant. It’s a natural deterrent to virtually all insects, bugs, and caterpillars. A few types of leaf-cutting insects and ants may infest your pepper plants. Aphids are usually not a problem with peppers.
Should your pepper plants have problems with insects, a 70% neem oil solution or a daily sprinkle of diatomaceous earth will kill the larvae and prevent infestations.
A few soil-borne pathogens can impact your Korean long green pepper plants, but they are relatively rare. One key is to avoid letting pepper plants sit in soaking the soil. Without proper drainage, the Korean pepper plants can develop root rot that kills the plant.
The most common disease that impacts pepper plants like the Korean hot pepper is powdery mildew. This type of mildew appears as a fluffy, white coating on parts of leaves and stems. The most common cause of powdery mildew is spraying water on leaves when conditions won’t allow the leaves to dry completely.
Avoid diseases by controlling the amount of water you give your pepper plants. Gardeners who grow peppers in mounds will have fewer diseases because of the increase in soil drainage.
Cooking With Korean Long Green Pepper Plants
Once you grow and harvest a crop of Korean long green peppers, it’s time to put them to use. Probably the most straightforward way to use these delightful peppers is also specific. Korean long green peppers are delicious when pan-searing. You will find Korean long green peppers at many traditional Chinese and Korean family tables with almost any meal.
To pan sear, remove the tops and the core, along with as many seeds as possible. Press the peppers flat with a cutting board or the side of a knife. Heat a small amount of oil in a heavy-bottom pan. When the oil is hot, add the peppers pressing down slightly with a spatula to sear.
Do not move the peppers around in the pan. Flip them when the skin starts to blister. Once the peppers are done, drain any excess oil and add minced garlic, soy or fish sauce, minced ginger, salt, and a dash of sugar to the pan. Heat until the sugar is dissolved, then add the peppers back to the pan and toss to coat. Serve hot with rice or any stir-fry or meat dish.
- Korean long green peppers are one of the most popular hot peppers in Asia
- The peppers are called put-gochu, which means green pepper in Korean
- Germinating seeds is often a challenge, but the plants are easy to grow and hardy
- Korean long green peppers grow well in full sun conditions with plenty of heat
- There are many reasons a Korean pepper plant won’t produce peppers, including too cold, too much nitrogen, and not enough light.
- Korean long green peppers are eaten fresh when they are green
- Hot green peppers will turn purplish-red when they are left to mature on the plant
- Korean long red peppers are essential for kimchi and are ground to a powder to make gochugaru.
- Pepper plants resist insects and many diseases, but gardeners should avoid
- Korean long green peppers are delicious pan-seared
If you have always wanted to try growing an exotic pepper you don’t see in the store; the Korean long green pepper is a great variety.
Follow the tips in this article for germinating your seeds. You should have no problem growing big, healthy plants that produce lots of peppers well into the early fall.