Can't Find Korean chili? Try These 5 Perfect Substitutes
Can't find Korean chili? Or maybe you're looking for a substitute with a bit more kick? You're in the right place.
The Korean chili is a medium pepper with a heat level of 1,500-1,500 SHU.
We've analyzed dozens of chili peppers to find the best replacements for any situation. Whether you need something milder, hotter, or smokier, here are the top 5 Korean chili substitutes, ranked for home cooking.
Top 5 Korean chili pepper Substitutes Ranked
š„ 1. Poblano
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (1,000-2,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Poblano maintains a similar level of heat, making it an excellent substitute for most recipes.
š„ 2. Ancho Pepper (Dried Poblano)
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (1,000-2,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Ancho Pepper (Dried Poblano) maintains a similar level of heat, making it an excellent substitute for most recipes.
š„ 3. Cherry Bomb
Best for: Best for when you want the same flavor profile but a noticeable step up in heat
Heat: Significantly hotter (a good step up) (100-5,000 SHU)
How Much to Use: Use about Ā¾ of a Cherry Bomb for every Korean chili
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
4ļøā£ 4. JalapeƱo
Best for: Best for heat lovers looking to add serious spice to their dish
Heat: Extremely hotter (use sparingly!) (1,000-20,000 SHU)
How Much to Use: Use about ā to Ā½ of a JalapeƱo for every Korean chili
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
5ļøā£ 5. Anaheim
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (500-2,500 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Anaheim maintains a similar level of heat, making it an excellent substitute for most recipes.
Heat & Flavor Comparison Table
| Pepper | Heat (SHU) | Flavor Notes | Availability |
|---|---|---|---|
| Korean chili pepper (Original) | 1,500-1,500 | N/A | Specialty stores |
| Poblano Pepper | 1,000-2,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Ancho Pepper (Dried Poblano) | 1,000-2,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Cherry Bomb Pepper | 100-5,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| JalapeƱo Pepper | 1,000-20,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Anaheim Pepper | 500-2,500 | N/A | Available in specialty stores or well-stocked supermarkets |
Frequently Asked Questions
What's the best substitute for Korean chili?
The best substitute depends on your goal. The Poblano is the closest overall match. Best for maintaining the same heat level with a different flavor profile Use on a one-to-one basis.
Can I use jalapeƱo instead of Korean chili?
Yes! JalapeƱo is actually one of our recommended substitutes for Korean chili. JalapeƱo is about 3.3x hotter than Korean chili pepper, so use less jalapeƱo if you substitute it. Start with half the amount and adjust to taste.
How do I adjust the heat level when substituting?
Start with less than you think you needāyou can always add more heat, but you can't take it away! If your substitute is milder, add more gradually and taste as you go. If it's hotter, start with half the amount and build up. Remember that cooking method also affects heat: boiling reduces spice, while frying intensifies it.
Will the flavor be the same?
No substitute is ever a perfect 1-for-1 match in flavor. The Poblano is the closest you'll get. Others may fundamentally change the flavor of your dishābut often in a delicious way! Consider whether you're substituting for heat, flavor, or both.
Can I use Korean chili powder instead of fresh Korean chili?
Yes, but the flavor will be different. As a general rule, Ā¼ teaspoon of dried pepper powder is roughly equivalent to one fresh pepper. However, you'll miss the fresh, crisp texture and bright flavor. Powder works best in spice rubs, soups, and slow-cooked dishes where texture isn't critical.