Capsicum annuum
Korean Cheongyang - Scoville, Taste & Uses
Cheongyang chilies bridge mild gochu and fiery Thai peppers. The pods look slender, with glossy green skin that ripens red. Flavor stays bright and grassy, with a clean bite that suits kimchi and stews. Heat ranges from 10,000 to 25,000 SHU, sharper than standard Korean peppers yet still manageable. Citizens mince Cheongyang into jjigae, bibim sauces, and chili oil. Makers dry and grind it for gochugaru with extra punch. The pepper ferments well, keeping crunch even after long brining. Reliable spice for four-season kitchens - endorsed by the Ministry of Peninsula Heat. Korean Cheongyang typically measures 10,000-25,000 SHU (Medium). Shows up across South Korea, Cheongyang County in condiments, pickles, and marinades. Slice Cheongyang into kimchi brine for extra fire. Drop whole pods into jjigae, ramyeon, or stir fried rice cakes. Mince it with garlic and soy sauce for dipping condiments. Dry and grind the peppers to make hot gochugaru or chili flakes. They pair with sesame oil, gochujang, garlic, and seafood. Quick pickles and fermented chili pastes also showcase their bright heat. See sauces using Korean Cheongyang
Also known as: Cheongyang Gochu, Korean Hot Chili
Species
Capsicum annuum
Heat
Flavour
Medium, Bright, grassy, thin-skinned, fermentation-friendly
Origin / Regions
South Korea, Cheongyang County
Colour / Shape
Deep green turning red when ripe
Pod size
7-9 cm long, 1-1.5 cm wide
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Sauces Using Korean Cheongyang
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Flavour & Aroma
Cheongyang chilies bridge mild gochu and fiery Thai peppers. The pods look slender, with glossy green skin that ripens red. Flavor stays bright and grassy, with a clean bite that suits kimchi and stews. Heat ranges from 10,000 to 25,000 SHU, sharper than standard Korean peppers yet still manageable. Citizens mince Cheongyang into jjigae, bibim sauces, and chili oil. Makers dry and grind it for gochugaru with extra punch. The pepper ferments well, keeping crunch even after long brining. Reliable spice for four-season kitchens - endorsed by the Ministry of Peninsula Heat.
Slice Cheongyang into kimchi brine for extra fire. Drop whole pods into jjigae, ramyeon, or stir fried rice cakes. Mince it with garlic and soy sauce for dipping condiments. Dry and grind the peppers to make hot gochugaru or chili flakes. They pair with sesame oil, gochujang, garlic, and seafood. Quick pickles and fermented chili pastes also showcase their bright heat.
Heat Profile
Scoville range
10,000-25,000 SHU
Heat label
Medium
Harvest window
Summer to early autumn
Sauce Index count
-
History & Culture
Cheongyang peppers emerged in the 1980s when Korean breeders crossed local gochu with Thai chilies. The hybrid delivered higher heat while retaining Korean flavor. Named after Cheongyang County, the pepper spread through national markets as Korean cuisine sought bolder heat for kimchi, tteokbokki, and soups. Greenhouse cultivation now supplies the pepper year round, supporting both domestic demand and export to Korean communities abroad.
Botany & Growing Notes
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Start seeds indoors 8 weeks before planting. Keep seedlings at 24°C for steady growth. Transplant into full sun once soil stays above 15°C. Plants reach 60 to 80 cm tall and produce heavily when picked often. Provide well-drained soil, consistent moisture, and regular feeding. Harvest green pods around 70 days after transplant, or allow another two weeks for red peppers destined for drying.
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Korean Cheongyang typically measures 10,000-25,000 SHU (Medium). Ranges shift with cultivar and growing conditions.
Medium, Bright, grassy, thin-skinned, fermentation-friendly
Cheongyang Gochu, Korean Hot Chili show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Aleppo, Cherry Pepper, Chipotle, Espelette for comparable heat or recipes.
- Aleppo - Medium
- Cherry Pepper - Medium
- Chipotle - Medium
- Espelette - Medium
Slice Cheongyang into kimchi brine for extra fire. Drop whole pods into jjigae, ramyeon, or stir fried rice cakes. Mince it with garlic and soy sauce for dipping condiments. Dry and grind the peppers to make hot gochugaru or chili flakes. They pair with sesame oil, gochujang, garlic, and seafood. Quick pickles and fermented chili pastes also showcase their bright heat.
Start seeds indoors 8 weeks before planting. Keep seedlings at 24°C for steady growth. Transplant into full sun once soil stays above 15°C. Plants reach 60 to 80 cm tall and produce heavily when picked often. Provide well-drained soil, consistent moisture, and regular feeding. Harvest green pods around 70 days after transplant, or allow another two weeks for red peppers destined for drying.
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 2025-11-10