Korean chili pepper
Korean hot peppers · Korean red · Korean dark green · Korean long green · Gochu · Cheongyang gochu
Heat context
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About this variety
Korean chili peppers are slender, medium-length peppers fundamental to Korean cuisine, most famously dried and ground into gochugaru (Korean chili flakes). These versatile peppers vary in heat depending on variety, with some milder types used fresh in dishes and hotter varieties preferred for fermentation and powder. The thin-walled fruits transition from green to vibrant red and are prized for their balanced heat and subtle sweetness.
Flavour profile
Culinary uses
Essential for gochugaru (chili flakes) and gochujang (fermented chili paste), used fresh in stir-fries and banchan, pickled for kimchi, and dried whole for soup stocks and Korean stews
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