LAUSR

Abstract One of the most famous misconceptions about Korean food history is the claim that "Red peppers (chilies) were introduced to the country through the Japanese invasions of 1592–1599." This misinformation distorts the history of Korean food and downplays its value, serving as a significant obstacle to the development of the Korean food industry on the global stage. Genetically, it would take several millions of years for an introduced species of chili (red pepper) to evolve into the Korean variety that we know today. Agriculturally, it would take several hundreds of years for this variety to be grown throughout the country. In food science terms, it would also take a thousand years for kochujang (red pepper paste) and kimchi to be discovered and spread across the country to become some of Korea's most iconic foods. There is not a single reference in ancient documents to red peppers being introduced to Korea through the Japanese invasions, while chili (red peppers, kochu ), kimchi , and kochujang (red pepper paste) are mentioned numerous times in documents written prior to those invasions. The theory in question claims that Latin American chili ( aji ) passed through India and Japan before being introduced to Korea through the 1592 Japanese invasions. However, when we examine the origin, propagation, and evolution of chili through the lens of modern science, genetic and life science analysis based on old documents shows that this claim has no scientific basis. The theory that Korean chili ( kochu ) comes from Japan is the biggest culprit responsible for distorting the history and value of Korean chili and kimchi . It has also spawned a number of other idle theories. This paper aims to correct this misconception through scientific analysis and ultimately restore the truth about the history and culture of Korean fermented foods.