Pepper, Gochujang

Pepper, Gochujang (Capsicum annuum ‘Gochujang’)

Gochujang pepper refers to Korean chili types traditionally used to make gochujang (fermented chili paste) and gochugaru (chili flakes). These peppers are moderately hot with a deep, slightly тәт sweet and smoky flavor that develops fully when the fruits are dried. Productive and well-suited to warm-season growing, they are essential for growers interested in fermentation, preservation, and traditional foodways.

Key Characteristics

Balanced heat with deep, complex flavor
Gochujang-type peppers typically range from 1,500–10,000 Scoville units, offering a moderate, approachable heat. Their flavor is slightly sweet, earthy, and rich, especially when fully ripened red. This balance makes them ideal for fermented pastes, sauces, and dried spice blends.

Ideal for drying and fermentation
These peppers are most commonly harvested red and dried to create gochugaru, the foundational ingredient in Korean cuisine. The dried flakes are then used in kimchi, sauces, and especially gochujang, where they contribute both heat and depth. Their thin-to-medium walls allow for efficient drying and processing.

Productive plants with strong seasonal yields
Gochujang peppers are vigorous and produce steadily throughout the growing season. Fruits are typically harvested green early or allowed to fully ripen to red for drying and storage. Regular harvesting encourages continued fruit production.

Well-suited for kitchen gardens and preservation systems
This variety integrates easily into raised beds, rows, and polyculture plantings. It thrives in full sun with fertile, well-drained soil and pairs well with other warm-season crops. It is especially valuable in gardens focused on fermentation, food preservation, and cultural food traditions.

• Native range: Cultivated variety (Korean origin)
• Plant life cycle: Annual
• Sun requirements: Full sun
• Soil requirements: Medium, well-drained, fertile
• Mature height: 24–36 inches
• Bloom time: May – August
• Bloom color: White
• USDA Hardiness zones: Grown as an annual in all zones

For best results, grow in full sun with consistent moisture and warmth. Allow fruits to fully ripen red before harvesting for drying to achieve the best flavor for flakes and fermented products.