Introduction

Cheongyang gochu (청양고추) is Korea’s go-to hot chili pepper: slim, glossy, about 2–3 inches long and much spicier than the mild green peppers Koreans eat raw with ssamjang. Its name combines two pepper-growing counties in North Gyeongsang Province, Cheongsong and Yeongyang. A few slices are all it takes to give doenjang jjigae, sundubu, dipping sauces and stir-fries the clean, sharp heat Korean food lovers crave. It is used fresh, while the dried red powder you know as gochugaru is usually made from milder varieties.

Cheongyang Gochu at a Glance

What it is

• A small, hot Korean chili pepper, used mostly green and fresh

Main ingredients

• Just the pepper – also sold red, frozen, pickled or as chili powder

Taste

• Fresh, grassy and sharply hot; often cited at around 10,000 Scoville units

Main uses

• Stews, soups, dipping sauces, stir-fries, pickles, ramyeon

What is Cheongyang Gochu Made Of?

Cheongyang is a hybrid chili variety bred in Korea from a local pepper and a Thai chili. You will find it in several forms:

• Fresh green: the most common form, sold in bags at Korean markets.
• Fresh red: fully ripe, slightly sweeter and often used as garnish for color.
• Frozen sliced: pre-cut chilies that keep for months – handy outside Korea.
• Cheongyang gochugaru: extra-hot chili powder made from dried cheongyang peppers.
• Gochu jangajji: whole chilies pickled in soy sauce brine.

What Does Cheongyang Gochu Taste Like?

The first bite is fresh and green like a bell pepper, then a quick, sharp heat hits the tongue and fades fairly fast. Many people find it hotter than a typical jalapeño. The heat is clean rather than smoky, which is why a few slices brighten rich stews without changing their flavor.

Popular Korean Dishes That Use Cheongyang Gochu

Doenjang Jjigae

A sliced cheongyang chili is the classic finishing touch for doenjang stew.

Sundubu Jjigae

Spicy soft tofu stew gets an extra kick from fresh chilies – see our sundubu sauce guide.

Gochu Ganjang

A quick chili soy sauce for rice, eggs, dumplings and pancakes – the recipe below.

Ramyeon and Tteokbokki

Many Koreans add a sliced chili to instant noodles or rice cakes for a fresher heat.

Easy Gochu Ganjang Chili Soy Sauce Recipe (Makes about 1/2 cup)

Ingredients

• 3–4 cheongyang chilies (or 2 jalapeños plus 1 serrano), finely chopped
• 1/4 onion, finely chopped (optional)
• 4 tbsp soy sauce
• 2 tbsp water
• 1 tbsp vinegar
• 1 tsp sugar
• 1 tsp minced garlic
• 1 tsp sesame oil and 1 tsp toasted sesame seeds

Instructions

1. Wearing gloves if you have sensitive skin, trim the stems and chop the chilies finely. Remove the seeds for less heat.
2. Stir soy sauce, water, vinegar and sugar until the sugar dissolves.
3. Add the chilies, onion and garlic, then the sesame oil and seeds.
4. Rest 10 minutes so the chili flavor infuses. Spoon over a fried egg and rice, tofu, dumplings or pancakes.

Tip: Wash your hands and knife well after cutting hot chilies and never touch your eyes. For a non-spicy table, serve this next to classic cho-ganjang.

Where to Buy Cheongyang Gochu

United States

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Amazon
Search cheongyang chili on Amazon
Search Korean hot pepper powder on Amazon

H-Mart
Search Korean chili pepper on H-Mart

Canada

Search Korean hot pepper on Amazon.ca

Europe

Search Korean hot pepper on Amazon.co.uk

At Korean grocery stores, look in the produce section for bags labeled “Korean hot pepper” or in the freezer for sliced chilies.

How to Store Cheongyang Gochu

Keep fresh chilies unwashed in a paper towel–lined bag in the fridge for 1–2 weeks. For longer storage, wash, dry, slice and freeze in a freezer bag – use straight from frozen in soups and stews for up to 6 months. Keep gochu ganjang refrigerated and use within 1 week.

Cheongyang Gochu FAQ

How hot is cheongyang pepper?

It is commonly cited at about 10,000 Scoville heat units, though heat varies by plant and season. Most people find it hotter than a jalapeño.

What can I substitute for cheongyang chili?

Serrano peppers are the closest match; jalapeños work for a milder result, and Thai chilies for more heat.

Is cheongyang gochu the same as gochugaru?

No. Gochugaru is dried red chili flakes, usually from milder peppers. Cheongyang is a hot fresh chili, though extra-hot cheongyang gochugaru also exists.

Why is it called cheongyang?

The name combines Cheongsong and Yeongyang, two counties in North Gyeongsang Province known for growing chili peppers.

Conclusion

Cheongyang gochu is the small pepper behind the big heat in many Korean dishes. Keep a bag of sliced chilies in the freezer, stir a few into your stews, and make a jar of gochu ganjang for rice and eggs. For the dried side of Korean heat, read our gochugaru guide.