The Cheongyang chili pepper (Korean: 청양고추) is a medium-sized chili cultivar of the species Capsicum annuum, with intensity of 10,000 Scoville heat units.

The chili is a local speciality of Cheongyang County in South Korea.

[2] However, it was named after Cheongsong and Yeongyang Counties when developed by Yoo Il-Woong, by hybridizing local Jejudo chili with Thai chili.

[3] The fruits can be light purple or green when unripe, and darken to a deep red as they ripen.

The peppers retain their dark red color when dried.