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Gochujang King Hybrid - Korean Gochujang

Capsicum annuum

Seed #601
This Korean hybrid pepper has a hot pungency and used for the dried pepper. The peppers are dried and ground to powder, gochutgaru, to make gochujang. Peppers are about 6” long. For open field growing.
  • Warm season annual
  • Maturity: Approx. 125-140 days to maturity
  • Planting season: Late spring to early summer
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Cultivation: Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/summer (soil temperatures at least above 60°F) in a very warm and sunny location. Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits.
Germination
Temperature
Seed
Depth
Seed
Spacing
Plant
Spacing
Row
Distance
80-90°F 1/4-1/2" 2" 14-16" 24-36"
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Mature red peppers are dried and made into chili flakes , gochutgaru. The powder made from the dried chili is used to make gochujang.
 
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