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pH: 6.0–6.8  ·  Rich, warm, well-drained

Balanced; high K at fruiting; avoid excess N

Korean Red is a hot pepper cultivar prized for its intensely spicy red fruits and traditional use in Korean cuisine, particularly for making gochugaru (red pepper flakes) and gochujang paste. Gardeners grow it for both culinary applications and ornamental appeal, as the plants produce abundant upright fruits that mature from green to vibrant red.

Korean Red peppers need warm conditions to germinate: maintain soil temperature between 75–85°F for best results. Seeds typically sprout in 7–14 days under these conditions. They prefer light and do not require dark conditions; use a heat mat under seed trays to ensure consistent warmth. No pre-treatment is necessary, though soaking seeds for 1–2 hours before sowing can slightly speed germination.

Start seeds indoors 8–10 weeks before your last spring frost, planting them about 1/4 inch deep in seed-starting mix. Transplant seedlings to larger pots once they develop their first true leaves. Harden off seedlings over 7–10 days before moving outdoors. Space plants 18–24 inches apart in full sun (at least 6–8 hours daily) after all frost danger has passed and soil has warmed to at least 60°F.

Water consistently, keeping soil evenly moist but not waterlogged; peppers are sensitive to both drought and standing water. Feed every 3–4 weeks with a balanced fertilizer once flowering begins, or use a slow-release option at planting time. Staking or caging is often helpful as plants heavy with fruit can become top-heavy. Watch for spider mites, aphids, and fungal issues in humid conditions; improve air circulation and spray with neem oil if pests appear.

Harvest peppers when they reach full red color for maximum heat and flavor, typically 60–90 days after transplanting depending on conditions. Pick regularly to encourage continued production. For fresh use, cut peppers with a small knife; for drying or processing into flakes and paste, allow peppers to fully ripen on the plant. Store fresh peppers in the refrigerator for 1–2 weeks, or dry them whole in a warm, well-ventilated area for long-term storage.