Yellow Bell Pepper
Capsicum annuum (sweet, yellow)
Bell peppers (paprika) originated in Central and South America and arrived in Korea via European and Japanese trade only in the modern era — they are NOT recorded in the Donguibogam (1613). Korea became a major greenhouse paprika producer in the late 20th century, with much of the crop exported to Japan. In Korean cuisine, paprika is used primarily for its bright color and sweet crunch, adding visual appeal to dishes that traditionally relied on natural ingredients for the five colors (오색).
New to Yellow Bell Pepper?
Is this edible?
Yes! Bell peppers are used in Korean cooking mainly for their bright color and sweet crunch, adding visual vibrancy to stir-fries, japchae, and kimbap.
What does it taste like?
Same sweet bell pepper you already know — mild, crunchy, and naturally sweet with no heat.
Where to buy
Any supermarket carries yellow bell peppers.
How to prepare
Remove the stem, seeds, and white membrane. Slice into thin strips or diamond shapes for stir-fries. Dice for fried rice.
Pro tip: In Korean cooking, bell peppers are added late in stir-fries so they retain their crunch and bright color. Overcooking turns them dull and limp.
Traditional Medicine
Source: Traditional Korean Herbal Medicine
Nature (性)
Neutral (平)Flavor (味)
sweet
Target Organs (歸經)
Spleen (脾), stomach
Benefits
- energy
Supplements the spleen and stomach, boosts vitality
비위를 보하고 기운을 돋운다
Source: Traditional Korean herbal medicine
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. Korean greenhouse paprika is available year-round and is a major export crop.
Culinary Profile
Flavor
Sweet, crisp, and mildly fruity; no heat
Texture
Thick-walled, crunchy, and juicy
Common Uses
Western Substitutes