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Korean chili pepper

Korean chili pepper is a red pepper used fresh or dried in Korean cooking for heat, flavor, and color.

Korean chili pepper — illustrative ingredient image

About Korean chili pepper

Korean chili pepper refers broadly to peppers used in Korean cooking, including fresh red or green peppers and dried peppers used whole, crushed, or ground. They season kimchi, stews, sauces, pickles, marinades, and side dishes. The name can cover more than one cultivar or commercial form.

Fresh peppers are crisp, juicy, and often grassy, while dried peppers become more concentrated, fruity, earthy, and sometimes smoky in flavour. Heat, sweetness, aroma, and thickness vary with cultivar, maturity, growing conditions, and whether seeds and membranes are retained.

Fresh peppers are usually smooth and elongated, changing from green to red as they mature. Dried peppers are wrinkled and darker, and may be sold whole, flaked, or powdered. Slicing preserves some crunch, while drying, grinding, soaking, or infusing changes the texture and releases flavour differently.

Ingredient type
whole food

Forms & related ingredients

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Where korean chili pepper appears

1 linked foods

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Soups

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for korean chili pepper

Names and romanised forms to recognise on menus and labels.

English

Korean chili pepper

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Korean chili pepper nutrition & diet

Korean chili pepper nutritional value

Reference: Hot pepper(Gochu), Red, Raw

Per 100 g of the edible portion in the named reference form.

Calories
85kcal
Protein
3.1g
Carbs
15.3g
Fat
2.7g

Per 100 g edible portion. Rural Development Administration, Korean Standard Food Composition Database 10.4 (2026). Original reference food and preparation are shown; product recipes and moisture can differ.

Portions & preparation

Establish the exact Korean pepper variety and use fresh, dried, or preserved form before selecting a reference. Match the edible pepper portion after stems and any discarded seeds are removed. Pickling, salting, frying, stuffing, or blending introduces ingredients that should be recorded separately.

Compare the right form: Match the identified Korean pepper variety in fresh, dried, pickled, or cooked form, with stems and discarded portions excluded.

Diet considerations

Korean chili pepper is a plant-derived fruit. Plain fresh or dried pepper fits plant-based patterns, but stuffed, pickled, fermented, or sauced preparations may contain fish, meat, dairy, cereal ingredients, or sweeteners. The portion used as seasoning differs from a whole pepper serving and changes the carbohydrate context.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Korean Standard Food Composition DB 10.4 — F018000C020a ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .