Why Is Korean Food So Spicy?
Why Is Korean Food So Spicy? The Story Behind Chili Peppers, Gochujang, and Korean Food Culture When many people around the world try Korean food for the first time, one question often comes to mind: “Why is Korean food so spicy?” The bright red color of kimchi. The spicy sauce of tteokbokki. The deep red broth of Korean stews. The rich flavor of gochujang. Today, chili peppers feel like they have always been part of Korean food. It is difficult to imagine Korean cuisine without them. But there is a surprising story behind this familiar ingredient. Korean food was not always this red. And chili peppers were not originally from Korea. Were Chili Peppers Always Part of Korean Food? Chili peppers originally came from the Americas. Through global trade, they traveled across the world and eventually arrived in Korea around the late 16th to early 17th century during the Joseon Dynasty. Before chili peppers became common, Korean food looked different. Even kimchi was not originally the spicy ...
