Since at least the 16th century, the term "Goryeo pepper" has been used for varieties of the frutescens chili (and this usage is retained in some Kyushu dialects).

According to the Record of the Origin of the Ryūkyū Kingdom [ja], the chili was introduced by the Satsuma in the 18th century.

In Miyako-jima and some of the other Sakishima Islands, it is also common to use crushed chilis or to form a paste by mixing it with garlic.

Kōrēgusu is a common tabletop condiment in the Ryukyus,[2] used on Okinawa soba, chanpurū, irichii [ja], sashimi and miso soup.

Due to its alcohol content and low viscosity, kōrēgusu can dramatically change the flavor of a dish even in a small amounts so judicious use is desirable.