Cheongyang Gochu (Fresh)
What it is
Korea's hot fresh green chile — a slim, bright-green pod (ripening red) developed in the 1980s, by far the spiciest everyday Korean fresh chile.
How it's made
Used fresh, sliced raw; green for sharp heat, red when riper. A modern hybrid (named for the Cheongyang and Yeongyang regions).
Flavor profile
Crisp, bright, and sharply hot with a clean green flavor — the assertive fresh heat in Korean cooking, hotter than the milder green putgochu.
Culinary uses
Sliced raw into ssamjang and dipping sauces, dropped into stews (jjigae), scattered over kalguksu and noodle dishes, eaten raw with ssam. Pairs with doenjang, garlic, soy, and grilled meats.
Regional variations
The standard hot fresh chile nationwide; the milder green putgochu is used when less heat is wanted.
Cultural & historical context
A relatively recent cultivar that quickly became the benchmark for fresh heat in Korean home cooking and barbecue culture.
Reference notes
Tags: `fresh`, `hot`, `Korean`, `C. annuum`, `green-chile`, `raw`. Related: hong gochu, serrano, jalapeño. Substitute serrano (similar heat). Sourcing: Korean grocers; sold fresh by the bag. Link → Ssamjang, Jjigae, Gochugaru.