This is what Korean spicy food looks like.
Tour Guide -
Usually the ready-to-eat peppers in Korea are colored green and tangier-looking.
These ones are ripe, getting dried under the sun, usually to be used as cooking ingredients such as a variety of Korean hot sauce.
Raw, ripe peppers are still edible. But the skin is stiffer and more spicy, or even sweet.
And yes, I said sweet pepper.
There are two or more types of sweet tastes in Korean food.
Two I know are 달다 (Dal Da) and 고소하다 (Go So Ha Da). The first one is the usual sugary sweet taste like in candies or oranges. The latter doesn't have an exact translation in English. The closest description I can give you is that they're usually a tasty scent or savory, like those in seasonings or rice cake with red beans in it.
Speaking of alternative tastes, there's also two or more types of sour taste.
The two sour tastes that I've been able to tell the difference between are also spoken in a same word in Korean, 시다 (Shi Da). One is the sweet sourness like orange or lemon. The other one is fermented sourness, like the one in kimchi or the cubed radishes in chicken restaurants.
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