The Korean Cheongyang chilli pepper has a scoville rating of around 10,000 SHU, which is quite high considering the large fruit size. It matures from green to red.

In Korea, it is often used as a hotter alternative to standard Korean Chillies.

The name has an interesting origin: although now it is grown in Cheongyang county, where it is a local speciality, its name is actually a portmanteau of Cheongsong and Yeongyang, the counties were it was first bred and cultivated by by researcher Yoo Il-woong in 1983.

It is a hybrid of a pepper from Jeju island in the southern part the South Korea and a Thai pepper.