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Korean red chili pepper

Korean red chili pepper is a hot pepper used fresh or dried in Korean seasoning and cooking.

Korean red chili pepper — illustrative ingredient image

About Korean red chili pepper

Korean red chili pepper is a mature red chili pepper used fresh or dried in Korean cooking. Fresh peppers season soups, stews, condiments, and side dishes, while dried peppers may be used whole, crushed, ground, or infused in cooking liquids.

Fresh pods are firm and crisp, with flavour ranging from mildly warm and fruity to distinctly hot. Dried peppers become brittle and more concentrated in aroma. Seeds and membranes can contribute heat, although they may be removed for a milder, cleaner result.

The ingredient appears as smooth whole pods, wrinkled dried pods, cut pieces, flakes, or powder. Stems and seeds may be retained or removed. Slicing disperses the pepper through a dish, while drying, soaking, crushing, and grinding produce progressively different forms and textures.

Ingredient type
seasoning

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Where korean red 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 red chili pepper

Names and romanised forms to recognise on menus and labels.

English

Korean red chili pepper

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

Korean red chili pepper nutrition & diet

Korean red 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

Identify whether the pepper is a fresh Korean variety or a dried one before using a reference. Include the edible flesh and seeds as prepared, while removing stems; stuffing, frying, pickling, and sauces create different mixtures and portions.

Compare the right form: Match references to the identified Korean pepper variety, fresh or dried, with edible flesh, seeds, and preparation state specified.

Diet considerations

The pepper is plant-derived when referring to the whole pepper itself. Compatibility changes when it is stuffed, battered, fermented, pickled, or incorporated into sauces containing fish, meat, dairy, sugar, or cereal ingredients. Dried and fresh forms also differ in how much pepper a serving represents.

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

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
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: .