Korean chillies

I did an experiment to grow Korean chillies from seeds I saved from Korea-grown Korean chillies I bought to eat, and it worked! Now I have a lot of 풋고추 (they were called cucumber chillies in Korean, on the packet 오이맛고추), and now I have a lot of green ones and three bigger ones that have turned red, but as the plants are starting to die off, what can I do with them? I understand they are eaten raw as a banchan, but what else can I do with them? And what can I do with the bigger red ones? I intend to save those chilli seeds for a next generation of plants, but what can I do with the red chilli flesh? Below are photos of the chillies at different stages of the process, from the packet of chillies I bought (and the size of professionally grown ones), then the semi-dried and fully dried chillies that I sun-dried, then the green chillies on the plants (note; online it said these kinds of chilli plants can grow to be 4-5 feet tall, but all of mine were under a foot), and then two of the red chillies on the plants, and two of the nicer green chillies in my hand.