McDonald's has brought back the four-item Jinju pepper burger lineup it launched two years ago. The move comes after customers kept asking for a rerelease since its first launch in 2024. McDonald's Korea said the menu "won strong support for its clean, spicy flavor favored by Koreans," explaining the background for the return.
The Jinju region is also welcoming the news. Expectations are that it will expand sales channels for local produce and help farm income. The star of the burgers is the green chili pepper grown in Jinju, South Gyeongsang.
Jinju is Korea's largest producer of green chili peppers. Green chili peppers grown in Jinju account for 31% of nationwide distribution. Three out of 10 green chili peppers we eat are from Jinju. Jinju green chili peppers are known for their thin skin, good texture, and a balance of sweetness and heat. Outside Jinju, Miryang in South Gyeongsang and Inje in Gangwon are also known production areas.
◇ Cheongyang, kkwari, cucumber pepper… green chili peppers also come in many varieties
Green chili peppers are peppers harvested while still green and before fully ripening. Their peak season is from June to November.
Varieties include nokgwang, Cheongyang, kkwari (shishito), and cucumber peppers, among others. Peppers are pollinated by wind and tend to crossbreed easily with other varieties.
Cheongyang peppers, which we commonly eat, are also one of the representative green chili varieties. Depending on the variety, heat and texture vary widely, making them useful in stews, stir-fries, pickles, and more.
Peppers originated in the Americas. They are believed to have been introduced to the Korean Peninsula via Japan by Portuguese traders in the late 16th century. In the past, peppers were also called "wae mustard" (Wa-gyeoja) or "southern barbarian pepper" (Nammanch o).
In domestic literature, peppers first appear in Ji-bong-yu-seol (1614) by Lee Su-gwang. Later, the farming manual Sanrim-gyeongje, compiled around 1700, recorded cultivation methods. At least by then, peppers are thought to have taken root as a crop beyond our table.
◇ Rich in vitamin C… capsaicin, the spicy component, is also a research subject
Green chili peppers draw attention for their nutrition as well. According to the national standard food composition table, they contain 43.95 mg of vitamin C per 100 g. Pepper vitamin C is said to be about 20 times that of apples and three times that of tangerines. Vitamin C helps iron absorption and acts as an antioxidant. They also contain B vitamins, which help normal energy metabolism and maintenance of nervous system function.
Capsaicin, which gives peppers their heat, has recently become the subject of various studies. Some research observed that capsaicin induces apoptosis in cancer cells or inhibits their proliferation. However, these findings do not mean anticancer effects in people, so further research is needed.
When choosing fresh green chili peppers, look for ones with relatively uniform size and shape and a deep green skin. It is also worth checking that the surface is smooth and firm.
Shin Jeong-ho, head of the Korea Green Chili Pepper Producers Association (head of Jinju Geumsan Nonghyup), said, "Green chili peppers vary widely—Cheongyang, crunchier varieties, and kkwari—so their flavors and textures are all different," and added, "We will work on high-quality production and developing sales channels that fit consumer trends so people can discover the diverse appeal of green chili peppers."
☞ Chili cheese sticks: a dish of crunchy green chili peppers stuffed with cheese, coated in batter, and fried until crisp
1) Cut off the stem end of cucumber peppers or green chili peppers, then remove the seeds inside.
2) Cut mozzarella into long pieces and stuff them into the seeded peppers (so the cheese doesn't ooze out).
3) Season the stuffed peppers with salt and pepper.
4) Dust the stuffed peppers with flour, then dip in beaten eggs to coat. Dredge once more in breadcrumbs.
5) Fry the pepper sticks in cooking oil preheated to 170 degrees until the surface turns golden.
6) Drain the fried pepper sticks on paper towels. They taste best hot, when the cheese stretches.