Green chili
A fresh chili picked unripe, grassy and bright, ranging from mild to very hot depending on the variety.
The Korean varieties, one mild and thick-walled and one small and very hot, are sold in Asian grocers. Green chilies from the supermarket or a Turkish grocer work just as well, but taste a piece first to judge the heat.
Substitute:
For the mild variety, use long green peppers or mild green peppers such as Italian frying peppers; for the hot one, jalapeño or serrano. The fresh character stays the same, and you only need to adjust the amount for heat.
Used in
BugeogukKorean dried pollock soup: milky-white broth with radish and egg40 minEomuk BokkeumFish cake strips with onion and chili, glossed in a soy sauce glaze20 minGaji-namulSteamed eggplant with garlic and sesame oil — served at room temperature or chilled25 minKimchi-JjimBraised pork belly with long-aged kimchi90 minOi JangajjiCrisp Korean soy-pickled cucumbers in a sweet-salty brine that gets better daily60 min