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.^[1] Cheongyang chili peppers look similar to regular Korean chili peppers, but are many times spicier.

The chilli 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 chilli 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.^[4] In the 1990s, the rights to the Cheongyang pepper were sold to Monsanto.