Why do Koreans put chili in everything they eat? From dishes like spicy rice cakes to traditional meals, the pungent taste of chili seems to always be present on the dining table of Koreans. I remember a few years ago, if you were someone who often snacked, you would definitely have heard of the seven-level spicy noodles.

This is not just a dish but an unofficial endurance competition, where tears, sweat, and snot blend together just for a steaming bowl of bright red noodles. Level seven is definitely not for the faint-hearted. This is when the bowl of noodles looks like a boiling red lake, and each noodle is like a fiery snake writhing. Too spicy. Some restaurants even require customers to sign a waiver when ordering level seven. It's like saying I take full responsibility if it’s too spicy and I end up crying, screaming, or having to run away in the middle.

Why do Koreans love to eat chili so much?

While chili is not a native plant of Korea, it comes from halfway around the world, specifically from Central and South America. For thousands of years, chili has been cultivated and used by civilizations such as the Maya, Inca, and Aztec. They used chili not only as a spice but also to punish criminals by blowing smoke from chili in their faces. However, it wasn't until explorer Christopher Columbus discovered America in 1492 that chili began its journey across the ocean. From America, chili was brought back to Europe by Spanish and Portuguese traders.

At that time, black pepper, the main spicy spice in Europe, was extremely expensive, so chili became a much cheaper and more effective alternative. Thanks to maritime trade routes, chili quickly spread across the continent and to Asian countries like India, China, Japan, and finally Korea. Chili is believed to have arrived in Korea, more precisely in North Korea, around the late 16th century, likely during the time of the Imjin War, which was the period of Japanese invasion of the Korean Peninsula. Many hypotheses suggest that Japanese soldiers brought seeds or dried chili from the Kyushu region, where chili had been introduced earlier through China.

After the war ended, chili seeds followed the remaining soldiers or merchants and began to take root in the land of the Korean Peninsula. However, for the first few decades, the people of North Korea did not know how to use chili for cooking. Instead, they grew chili for ornamental purposes, as a medicinal plant, and considered it an unusual plant of little importance. In the famous agricultural book of Korea called "Nongjing Chuan Shu," compiled in the late 17th century, chili is mentioned as a cultivated plant, spicy in taste, and can be used as medicine. This shows that by the end of the 17th century, the people of the Korean Peninsula may still have eaten little chili.

It wasn't until the 18th century, more than 100 years after its introduction, that chili truly transformed and became the main character in the meals of the people on the Korean Peninsula. A significant event marking this turning point was when people began to use chili to make kimchi. A dish that has existed for a long time but previously only had a sour and salty taste with a dull color. When chili was added, kimchi immediately transformed, not only becoming a striking red color and having an appealing spicy flavor but also having the ability to preserve much longer during the harsh winter. This was the moment when people discovered their true love, and since then, the bright red kimchi has become an indispensable symbol of Korean cuisine.

Koreans and even North Koreans eat chili because they need to. This is the first explanation for why chili has become an essential part of their diet. The explanation relates to geography. The Korean Peninsula is famous for its harsh winters, with temperatures that can drop below zero. The spiciness of chili helps warm the body, stimulates blood circulation, and provides a refreshing feeling after eating. Therefore, chili quickly became an indispensable part of the Korean kitchen.

So how important is chili in their culinary culture?

The answer is that it is almost the soul of many dishes. If you have ever eaten Korean food, you will surely notice that most dishes have a bright red color from chili powder or chili sauce. Take kimchi as an example. Kimchi is not just a dish but a cultural symbol of Korea that appears in almost every daily meal of the people. The secret to making delicious kimchi lies in the chili powder made from dried red chili ground into a fine powder, providing a moderate spiciness, eye-catching color, and distinctive aroma. Without chili, kimchi would lose its soul, becoming just bland pickled vegetables.

Before chili was introduced to Korea, kimchi was actually various vegetables fermented with salt, such as radishes or napa cabbage, and had no spiciness. Some ancient documents described kimchi simply as salted radishes to last through the winter. Then later, as mentioned, kimchi became the dish we know today. Another example is the fermented chili sauce made from chili powder, soybeans, glutinous rice, and salt. It is used in more than half of traditional dishes, from rice cakes to various soups. This sauce not only brings spiciness but also a blend of sweetness and saltiness that makes the dish rich and irresistible.

Moreover, Koreans have a philosophy called "five colors" in cuisine, meaning that a dish needs to have all five colors: red, green, white, black, and yellow to ensure a balance of yin and yang. Bright red chili plays an important role in beautifying the dish, making it not only delicious but also captivating at first glance.

But why do Koreans love chili so much?

Partly because they believe that chili peppers bring many health benefits. Science has proven that the spiciness in chili peppers helps boost metabolism, supports calorie burning, which is very good for those who want to maintain their figure. This explains why Koreans eat a lot of spicy food but still maintain a slim figure, even if it's just a small part. Additionally, this spiciness stimulates gastric secretion, aiding digestion and making you feel hungry. Moreover, red chili peppers are rich in vitamin C and vitamin A, which are good for the immune system and skin. Another interesting benefit is that when eating spicy food, the body releases endorphins, the happiness hormone that helps reduce stress and brings a refreshing feeling. Koreans are very fond of chili peppers and have researched them.

According to a study from Seoul National University, each Korean consumes about 2.9 kg of chili peppers each year. This means they almost eat chili peppers daily. Although some other studies show different figures, we can see that chili peppers are indeed an indispensable part of the Korean diet. In Korea, chili peppers are also used in folk rituals, such as hanging red chili peppers at the entrance of homes to ward off evil spirits or to signal the birth of a baby boy, as the color red symbolizes the sun and strength.

Spiciness is not just a flavor but also a part of the personality and culture of Korea. Koreans often say that eating spicy food is a way to express strength and determination. In Korean reality shows, you can see that spicy eating challenges always attract attention, and those who can eat extremely spicy dishes are often seen as very skilled. Korean children are introduced to spiciness from a young age through kimchi or mild sauces, so as they grow up, their taste buds are almost addicted to spiciness.

An interesting story is that after the war that divided the two Koreas, South Korea began to breed spicier chili pepper varieties. The most notable is a variety called Chiang, named after a geographical region. This chili is small but extremely spicy, with a heat level many times that of regular chili peppers. The emergence of this chili in the 1960s elevated Korean cuisine to a new level of spiciness, and since then, dishes have become increasingly intense.

Now let's explore some interesting records related to chili peppers in Korea to see how addicted Koreans are to spiciness. A notable record is from 2018 at the chili festival in Yeongyang, Gyeongbuk Province, where they created the largest kimchi soup bowl in the world with a capacity of over 2500 liters, using up to 300 kg of chili powder, and this is now a record. This soup was cooked to serve thousands of festival participants and was recorded in the Guinness World Records.

Another record is related to a globally famous spicy noodle bowl thanks to a spicy eating challenge on YouTube. The super spicy Samyang noodles make everyone stick out their tongues. However, a group of Koreans set a record by finishing 1000 packets of these spicy noodles in a livestream that attracted millions of views. Additionally, Korea is famous for its chili festivals, but the Kimjang chili festival is where people compete to make kimchi the fastest or eat extremely spicy dishes. These records not only demonstrate Koreans' love for chili peppers but also show that spiciness has become a part of Korean culture, attracting both locals and international tourists.

In today's era, the spiciness of chili peppers is not only limited to family kitchens but has also become an ambassador for Korean cuisine worldwide. Almost all Korean dishes are characterized by their red color, which is the color of chili peppers. How about you? Do you like eating chili peppers, and would you dare to eat as much chili as Koreans do?