Korean chile
Capsicum annuum
Also known asGochu · Korean red pepper · Gochugaru pepper (dried form) · Cheongyang chile (a hotter cultivar)
Environment
The bounded range this crop tolerates. Strict on light; outside the DLI band, yields drop sharply.
Climate and zones
- USDA zones
- 5–12 (winter low around -29°C)
- Frost
- frost sensitive (dies at first frost)
- Season
- warm (summer, frost-sensitive)
Growing systems
Root mass: moderate.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Expanded clay pebbles (LECA) | neutral / inert | low | high |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 1.2 |
| vegetative | 3 | 1 | 2 | 1.8 |
| flowering | 1 | 2 | 3 | 2.2 |
| fruiting | 1 | 2 | 3 | 2.4 |
Companion-growing notes
- Heavy uptake of potassium, calcium. Co-grown crops with the same demand will end up deficient even at "correct" EC.
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A productive hydroponic pepper for Korean cooking enthusiasts. EC 2.0-3.0 mS/cm. pH 5.8-6.5. Temperature: 20–30°C. High light (DLI 18-25 mol/m2/day). Plants are medium-sized (50–80 cm). From transplant to red-ripe fruit: 85-100 days (must be fully red before drying for gochugaru). Each plant produces 20-35 peppers. For gochugaru production: harvest fully red peppers, remove stems and seeds, dry in a dehydrator at 55–60°C until leathery but not brittle, then grind coarsely in a food processor (not a fine powder; gochugaru should have a coarse, flaky texture). The resulting product should be vibrant red, slightly oily, and sweet-smelling. Use for kimchi, gochujang, tteokbokki, and any Korean recipe calling for gochugaru. Homemade gochugaru from freshly dried peppers is dramatically more flavorful than the stale, often years-old product available at many Korean grocery stores. Seeds are available from Korean seed suppliers and some specialty US seed companies.