고춧잎
Chili pepper leaves have a mild flavor similar to a slightly sweet, slightly spicy spinach.
Gochu-nip can be found in larger Korean Market, some farmers markets, and some larger Asian markets. If using home grown use young stems and leaves pruned from the plants when thinning the growth.
Pepper leaves may be used in soups, stews, banchan, and kimchi dishes.
Used In:
Gochu-nip namul
Gochu-nip muchim
Gochu-nip kimchi
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The leaves and stems of chili pepper plants are used in many dishes, with gochu-nip kimchi, gochu-nip namul being common.
Chili plants are fairly easy to grow. Start them in-doors about two weeks before the last frost is expected.
Prepare the in ground soil by mixing a good compost or steer manure with garden soil to a depth of 6 to 8 inches. Make sure the planting area is in full sun.
For garden boxes you can mix clean topsoil with compost and a quality garden/potting soil.
(For our soil we mixed vegetable compost, egg shells, coffee grounds, and potting soil)
When transplanting make sure to space the plants at least 18 inches apart.
Water frequently but due not over soak the soil. Keep the soil moist and do not let it dry out.
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