Green chilies (mild and hot)

풋고추 putgochu / हरी मिर्च hari mirch / sivri biber

Flavor and role

Unripe green chilies. Korean putgochu is mild and crunchy, while cheongyang chili is hot. India and Turkey have similar varieties.

Typical dishes and uses

Doenjang jjigae and kimchi jjigae, coconut chutney, Turkish menemen, Indian curry seasoning.

Substitutes

Jalapeño, Anaheim chili, shishito peppers. Green bell pepper gives aroma without heat.

Storage

Refrigerate 1-2 weeks. Sliced and frozen, they keep 3 months.

Main countries

Korea · India · Türkiye

Used in this book

Menemen (Turkish Tomato Scrambled Eggs)Idli with Coconut ChutneyBunny Chow (Durban Chicken Curry in a Loaf)Chana MasalaChicken KarahiChicken Machboos (Emirati Spiced Chicken and Rice)Chicken Tikka MasalaDakbokkeumtang (Korean Spicy Braised Chicken)Dal Tadka (Tempered Yellow Lentils)Doenjang Jjigae (Soybean Paste Stew)Ful MedamesGamjatang (Korean Pork Bone and Potato Stew)Hungarian Goulash SoupHaemul Pajeon (Korean Seafood Scallion Pancake)Jeyuk Bokkeum (Spicy Korean Stir-Fried Pork)Izgara köfteLahmacunMasala DosaNepali Chicken Momo with Tomato AcharNyama Choma (Kenyan Grilled Meat with Kachumbari)Palak Paneer (Spinach with Indian Cheese)Pav BhajiSamgyeopsal (Korean Grilled Pork Belly)Aloo SamosaShakshukaSinigang na Baboy (Pork Tamarind Sour Soup)Sri Lankan Chicken Curry (Kukul Mas Curry)Korean Haemul-tang Bouillabaisse with Gochujang RouilleKimchi Bulgogi Campfire NachosPindi CholeChana Masala Cheese ToastieHyderabadi Chicken Dum BiryaniDesi Ghee Chicken Karahi with Charcoal SmokeChicken Karahi TacosKarahi Chicken Cheese Naan MeltRoyal Chicken Machboos with Saffron Rice, Daqoos and Crispy OnionsMasala Cornbread with Green Chilli, Cumin and Coriander (American x Punjabi)Seared Chicken Thigh Dakbokkeumtang with Homemade Chilli OilDhaba-Style Double Tadka Dal with Coal SmokeBeef Brisket Doenjang Jjigae with Rice-Water StockDoenjang Cream PastaDoenjang Butter Fried Rice with Crispy EggFava and Chickpea Falafel with Parsley Tarator and Sumac OnionsRich Perilla Gamjatang with Seasoned Napa GreensBeef Shin Goulash with CsipetkeGreen Curry with Hand-Pounded PasteDongnae-Style Seafood Pajeon with Rice-Flour BatterIdli ManchurianPodi Idli Fries with Coconut Yogurt DipPear-Marinated Smoky Jeyuk BokkeumLamb Kabsa with Toasted Spices and DaqqusKabsa Arancini with Daqqus DipMasala Kartoffelpuffer with Mint Raita (German x Indian)Crispy Aged-Kimchi Jeon with Pork BellyAged-Kimchi Pork Belly Jjigae with Anchovy Brothİskender köfteKhichdi-Style Koshari with Ghee Tadka24-hour cold-proved lamb lahmacunMysore Masala DosaCrispy Dosa Chaat BowlBrown Butter Pul Biber MenemenMenemen Egg BoatsMisir Wat with Homemade Niter KibbehJuicy Pork Jhol MomoTandoori Chicken Momo with Mint YoghurtCrispy Ugali Fries with Nyama Choma BitesSeared Paneer Palak with Garlic TadkaPalak Paneer Green ShakshukaPalak Paneer Cheese Melt ToastKeema Pastitsio with Garam Masala BéchamelMumbai Tawa Butter Pav BhajiMasala Rösti with Mint-Yoghurt ChutneySabich with Haminados Eggs and ZhugJeju-Style Thick-Cut Pork Belly with Anchovy DipHalwai-Style Punjabi Samosas with Two ChutneysSamosa ToastieCharred Pepper and Merguez Shakshuka, Oven-BakedKeema Shepherd's Pie with Bombay MashClear-Broth Pork Rib Sinigang with Fresh Tamarind ExtractSinigang Ramen with Seared Pork BellySaag Feta Phyllo SamosasSri Lankan Black Chicken Curry with Toasted CoconutSaag Aloo Stamppot with Tadka and PaneerSeafood Sundubu with Scallion Chili OilRestaurant-Style Thieboudienne with Fish Stock and NététouThieb Arancini with Rof Fish and Tamarind-Chilli MayoCharred Poblano White Chicken Chili with Seared Thighs

Updated 2026-10-10