Korean Job Discussion Forums

[NYC_Gal 2.0]

Probably. It's a paste. You don't remove the seeds from the hot peppers, so it's a bit chunky. My family adds it to matzoh ball soup on Passover. My grandpa adds so much that his soup is more green than broth colored!

I used gochu peppers here, but back home I used some that looked like these (but usually a bit more gnarled looking):
http://tinyurl.com/49abucx

I can never remember the name, but they look like witch fingers (which is why I called them witch finger peppers when I was a little girl).