How hot is Gochugaru on the Scoville scale?

Gochugaru typically measures 4,000-8,000 SHU (Medium). Ranges shift with cultivar and growing conditions.

Is Gochugaru the same as Korean Red Pepper?

Korean Red Pepper, Gochugaru Chili show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.

What peppers are similar to Gochugaru?

Look at other peppers with comparable heat for reference.

What cuisine uses Gochugaru most?

Think of condiments, pickles, and marinades built around this pepper in its home region.

How to handle Gochugaru safely?

Use gloves, ventilation, and soap to remove capsaicin oils.

Gochugaru

Gochugaru - Scoville, Taste & Uses

Gochugaru typically measures 4,000-8,000 SHU (Medium). Shows up across Korea in condiments, pickles, and marinades. See sauces using Gochugaru

Also known as: Korean Red Pepper, Gochugaru Chili

GochugaruSauce Index | 1

Species

Gochugaru

Heat

4,000-8,000 SHUMedium

Flavour

Balanced heat with bright fruit

Origin / Regions

Korea

Colour / Shape

Ripens to glossy red

Pod size

45-70 mm pods

Try it in the wild

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Sauces Using Gochugaru

Explore how makers use Gochugaru across styles and regions.

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Sweet Erdnuss Chili

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Flavour & Aroma

Gochugaru is logged in the Republic of Heat Codex for its steady heat and dependable flavour curve.

Heat Profile

Scoville range

4,000-8,000 SHU

Heat label

medium

Harvest window

Sauce Index count

Botany & Growing Notes

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Give it warm temps, 14+ hours of light, and a 5L pot with well-draining soil.

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FAQ

: Gochugaru typically measures 4,000-8,000 SHU (Medium). Ranges shift with cultivar and growing conditions.
: Balanced heat with bright fruit
: Korean Red Pepper, Gochugaru Chili show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
: Look at other peppers with comparable heat for reference.
: Think of condiments, pickles, and marinades built around this pepper in its home region.
: Give it warm temps, 14+ hours of light, and a 5L pot with well-draining soil.
: Use gloves, ventilation, and soap to remove capsaicin oils.

Sources

Republic of Heat tasting lab field notes
Producer dossiers submitted through Directus
Open cultivar registries & academic pepper research

We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.

Reviewed by Republic of Heat - last updated 2026-07-23