Korean chilli pepper refers to varieties of Capsicum annuum traditionally cultivated on the Korean Peninsula. These peppers are fundamental to Korean cuisine, providing the heat and colour for staples like kimchi, gochujang (fermented chilli paste), and gochugaru (dried chilli flakes).
Compared to many other chilli varieties, Korean peppers tend to be moderately hot with a slightly sweet, fruity undertone. The thin-walled fruit ripens from green to bright red and is used at both stages — green peppers are eaten fresh or pickled, while red peppers are dried and ground.
Korean chillies are now grown well beyond Korea, including in parts of Australia and the Americas, driven by the global popularity of Korean food. The distinction from generic red chillies lies in the specific flavour profile and moderate heat level that Korean dishes rely on.
How it's produced
Korean chilli peppers are grown as annual crops in warm conditions, typically transplanted as seedlings into open fields or under protective structures. They require a long, warm growing season with consistent moisture and well-drained soil.
Fresh peppers are hand-harvested throughout the season. For dried products, fully ripe red peppers are picked and sun-dried or machine-dried before being coarsely ground into gochugaru flakes. South Korea remains the primary producer, though demand outstrips domestic supply, and significant quantities are imported from China and other countries.
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