I believe the 고추가루 was derived from a Portuguese chili plant which explains the timing. Why Japan didn’t go for more spiciness is not clear. Lots of Korean reci

I believe the 고추가루 was derived from a Portuguese chili plant which explains the timing. Why Japan didn’t go for more spiciness is not clear. Lots of Korean recipes seem to have parallels with Szechuan cooking methods and approaches (read: lots of bold, spicy flavors) but I’m not sure if it’s merely coincidence.