Cheongyang Chili Pepper
Capsicum annuum (Cheongyang variety)
The Cheongyang pepper is a Korean-developed cultivar, bred in the 1980s by crossing Thai and Korean pepper varieties — named after Cheonyang and Yeongyang counties. While chili peppers in general are referenced in later editions of the Donguibogam for their hot nature, the Cheongyang variety specifically is a modern creation. It is significantly hotter than the standard Korean gochu (고추) and is used when serious heat is desired in a dish, particularly in bubbling jjigae and fiery side dishes.
New to Cheongyang Chili Pepper?
Is this edible?
Yes! Cheongyang chili peppers are one of the most popular hot peppers in Korean cooking, used to add serious heat to stews, stir-fries, and condiments. They are named after the town of Cheongyang in South Chungcheong Province.
What does it taste like?
Similar in heat level to a serrano pepper (about 10,000 Scoville units) but with a sharper, more immediate heat. The flavor is grassy and bright with a clean burn.
Where to buy
Korean grocery stores (H Mart, Lotte) carry them fresh. Serrano peppers from any supermarket are a very close substitute. Thai bird chili peppers are hotter but can work in smaller quantities.
How to prepare
Wash and slice thinly on the diagonal. Remove seeds if you want less heat, though Korean recipes typically include the seeds. Wear gloves if you are sensitive to capsaicin, and avoid touching your eyes.
Pro tip: Start with half the amount called for in a recipe if you are not used to spicy food. You can always add more, but you cannot take it away. Thinly sliced cheongyang gochu added as a garnish at the table lets each person control their own heat level.
Traditional Medicine
Source: Donguibogam (동의보감)
Nature (性)
Hot (熱)Flavor (味)
pungent
Target Organs (歸經)
Heart (心), Spleen (脾)
Benefits
- circulation
Powerfully expels cold and strongly promotes qi and blood circulation
한기를 몰아내고 기혈 순환을 강하게 촉진한다
Source: 동의보감 (later editions) — chili properties
- digestion
Strongly warms the spleen and stomach, vigorously stimulates appetite
비위를 따뜻하게 하고 식욕을 강하게 자극한다
Source: 동의보감 [탕액편]
Key Compounds
This information is based on traditional Korean medicine texts (Donguibogam) and is for cultural reference only. It does not constitute medical advice.
Seasonal Availability
Peak in summer (July-September). The Cheongyang variety was developed in Korea and is significantly hotter than standard Korean peppers.
Processing Methods (법제)
Slicing releases capsaicin and allows it to distribute evenly in dishes. Seeds and membranes contain the most heat.
Consumption Tips by Health Goal
Circulation
Add sliced to stews and soups for intense warming effect. Use sparingly — Cheongyang peppers are 5-10x hotter than regular Korean peppers.
Culinary Profile
Flavor
Intensely hot with bright, sharp heat; more concentrated spiciness than regular Korean peppers
Texture
Small, thin-skinned pepper with a snappy crunch when fresh
Common Uses
Western Substitutes
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