Roast them til the skins are black and freeze them in freezer bags. We do this with Hatch chiles we buy in the summer. They defrost well and can be added to chili and stew.

Yes, you can freeze them. Their texture may go a little mushy, but they'll be cookable.

Are they mild? medium? Hot?

I'm not Korean and not familiar with that particular pepper, but I like a nice pork white bean chili with green chiles this time of year. Might be a different twist on the usual New Mexico peppers.

I imagine you can also use them in meat marinades, would be one idea.

I planned on making bossam tonight so asked DH to pick up some korean peppers at the H mart. He brought home a crap ton... enough for at least 10 batches of bossam. I am at a loss for what to do with them. Do chili peppers freeze well? If not, are there other Korean recipes that use a lot of them? (DH is korean but clueless about food/cooking, I am not korean and bossam is the extent of my korean cooking knowledge.) Any and all suggestions appreciated!