Fresh red chilies

홍고추 honggochu / Fresh red chili

Flavor and role

Fully ripe fresh red chilies, both sweet and hot, good as a colorful garnish.

Typical dishes and uses

Stir-fries, garnish for jjigae, Southeast Asian sambals and sauces, Chinese stir-fries.

Substitutes

Red jalapeño, Fresno chili, Thai chili (hotter). If you only need the color, red bell pepper.

Storage

Refrigerate 1-2 weeks, freeze 6 months.

Main countries

Korea · Thailand · China

Used in this book

Nasi GorengThit Kho (Vietnamese Caramel Pork and Eggs)Chili crabFish Amok (Amok Trey)Thai Green Curry with Chicken (Gaeng Keow Wan)Haemul Pajeon (Korean Seafood Scallion Pancake)Hainanese chicken riceBeef rendangChicken Satay (Sate Ayam)Classic Ceviche with Leche de TigreNikkei Salmon Ceviche with Soy and SesameRestaurant-style chili crab with fried mantouChili crab spaghettiChili crab cheese toastBeef Brisket Doenjang Jjigae with Rice-Water StockSilky Amok with Toasted Kroeung and Coconut CreamBaked Amok Fish Toasts with Lime MayoGado-Gado with Pressed Rice Cakes and Shrimp-Paste Peanut SauceGreen Curry with Hand-Pounded PasteGreen Curry Fried Rice with Crispy Fried EggDongnae-Style Seafood Pajeon with Rice-Flour BatterCrispy Pajeon Chips with Gochujang-Lime MayoSlow-poached Hainanese chicken riceChicken rice risotto with ginger-scallion gremolataHainanese chicken sandoPrawn-Head Stock Curry LaksaPrawn Laksa SpaghettiMassaman Chicken Loaded FriesNasi Goreng Spesial with Prawns and Crispy ShallotsCrispy Nasi Goreng Rice BitesDry-Brined Goat Nyama Choma with Charred Pili-Pili and Sukuma WikiFlame-Grilled Braai Peri-Peri ChickenPadang-style dry rendangRendang beef tacosCrispy rendang wingsCharcoal Sate Madura with Fried-Peanut SauceThai Coconut Lemongrass White Chicken Chili

Updated 2026-10-10