Introduction

Silgochu (실고추) are Korean chili threads: dried red chili peppers sliced into strands as thin as hair. “Sil” means thread and “gochu” means chili pepper. They are used mostly as a garnish, adding a bright red accent and a gentle warmth to dishes like japchae, rice cake soup, braised short ribs, pancakes and water kimchi. While gochugaru flavors the whole dish, silgochu is the finishing touch that makes Korean food look beautiful.

Silgochu at a Glance

What it is

• Very thin threads cut from dried red chili peppers

Main ingredients

• 100% dried red chili pepper (usually seeded)

Taste

• Mildly spicy, fruity and slightly smoky; mostly used for color

Main uses

• Garnish for japchae, tteokguk, galbi-jjim, jeon, namul and water kimchi

What is Silgochu Made Of?

Silgochu is made from the same sun-dried or machine-dried red chilies used for gochugaru. The peppers are seeded, softened slightly and cut into fine shreds, then dried again so they keep. Because the seeds are removed and so little is used, the heat is gentle. Related chili products:

• Silgochu: fine threads, for garnish.
• Coarse gochugaru: flakes for kimchi and stews.
• Fine gochugaru: powder for gochujang and smooth sauces.
• Fresh red chili: sliced as a garnish when silgochu isn’t available.

What Does Silgochu Taste Like?

Silgochu tastes like a mild, sweet dried chili. A pinch adds a light warmth and a hint of fruity, toasty pepper flavor without making a dish spicy. Its real job is visual: thin red lines over green scallions, golden egg garnish or white rice cakes make a dish look festive.

Popular Korean Dishes That Use Silgochu

Hobak-jeon

Egg-battered zucchini pancakes topped with a few chili threads – the recipe below.

Galbi-jjim

Braised short ribs often finished with silgochu, pine nuts and egg garnish – see our galbi-jjim sauce guide.

Nabak Kimchi

Water kimchi where silgochu adds color without heavy spice, like our nabak kimchi.

Tteokguk and Japchae

Holiday dishes where a few red threads complete the traditional five-color garnish.

Easy Hobak-jeon Zucchini Pancake Recipe (Serves 2–3)

Ingredients

• 1 Korean zucchini (aehobak) or regular zucchini
• 1/2 tsp salt
• 1/4 cup all-purpose flour
• 2 eggs, beaten with a pinch of salt
• A small pinch of silgochu
• 2–3 tbsp neutral oil for pan-frying

Dipping sauce

• 1 tbsp soy sauce, 1 tbsp vinegar, 1 tsp water and a few silgochu threads

Instructions

1. Slice the zucchini into 1/4-inch rounds. Sprinkle with the salt and let sit for 10 minutes, then pat dry with paper towels.
2. Put the flour in a plastic bag or bowl, add the zucchini and toss until each slice is thinly coated. Shake off the excess.
3. Heat 1 tbsp oil in a nonstick skillet over medium-low heat. Dip each slice in the beaten egg and place in the pan in a single layer.
4. Right away, press 2–3 silgochu threads onto the top of each slice. Cook for 2 minutes until the bottom is golden, then flip and cook 1–2 minutes more. Add oil as needed for the next batch.
5. Mix the dipping sauce and serve the pancakes warm.

Tip: Keep the heat medium-low so the egg stays bright yellow and the chili threads don’t burn. Silgochu is easiest to handle with dry fingertips or tweezers. For more dipping ideas, see our cho-ganjang guide.

Where to Buy Silgochu

United States

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Amazon
Search silgochu on Amazon
Search dried chili threads on Amazon

H-Mart
Search chili threads on H-Mart

Canada

Search chili threads on Amazon.ca

Europe

Search chili threads on Amazon.co.uk

How to Store Silgochu

Keep silgochu in an airtight bag or jar away from light and moisture. It keeps a few months in the pantry, but for the brightest color store it in the freezer, where it lasts up to a year. Use dry hands or utensils so the threads don’t clump.

Silgochu FAQ

Is silgochu spicy?

Only mildly. It is used in small amounts, mainly for color.

What can I use instead of silgochu?

Very thin slices of fresh red chili, a pinch of gochugaru, or thin strips of red bell pepper for color without heat.

Is silgochu the same as Chinese or Hungarian chili threads?

They look and work alike. Any mild dried chili threads can be used the same way.

Can I make silgochu at home?

Yes. Seed mild dried red chilies, soften them briefly in a damp towel, roll them up and slice as thinly as possible with sharp scissors or a knife, then let dry.

Conclusion

Silgochu is a small ingredient with a big visual impact: a few red threads make pancakes, soups and braises look like they came from a Korean holiday table. Keep a bag in the freezer and use it on hobak-jeon first, then on your next pot of galbi-jjim.