South Korea

South Korea’s chili peppers are integral to national cuisine, particularly in iconic dishes such as kimchi, gochujang, and hot stews. Gyeongbuk province leads production with over 18,000 tonnes annually, and total chili output reached 68,000 tonnes in 2024.

Korean farmers maintain high cultivation technology standards, prioritize quality, and produce pepper powders prized for their colour, sweetness, and low impurity rate. Value-added seasonings and red pepper pastes drive robust domestic and export markets, with the industry reporting over $500 million in annual product value.

Chili festivals, advanced drying facilities, and industry-standard safety controls further elevate Korea’s reputation for premium hot pepper production and innovation.