One of my blog readers, Anthony, asked me what kind of chili powder I used for the thinly sliced Kimchi I made the other day. (I was confused about what to buy when I went chili powder shopping the other day, so I understand your curiosity, guys)
Showing a picture seems to be the best answer, so here is a picture of chili powder I used for Kimchi. (150 g – 2800 won (US $ 2.90), I use this for other cooking as well.)
Here is more information about chili powder if you are interested.
How to make chili powder
- Take the stem off the red chilies, open them, and take out the seeds.
- Wipe them with a cloth and dry them in the sun. (until they completely dry out. It usually takes a couple of days or up to a few weeks)
- Once they are dried enough, pound (grind) them up.
Chili Powder for different purposes (by the thickness of its grinding)
- Finely ground chilies : Gochujang (Chili paste), condiment for cooking
- Medium ground chilies : Kimchi, Cubed Radish Kimchi (Ggak Ddu gi)
- Thick ground chilies : Young radish Kimchi (Yoelmu Kimchi), Young vegetable Kimchi (Put Kimchi)
I think mine is between finely and medium ground chilies.
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Hi Karlsfoodie
I think they are probably the same chilies
For chili powder (Gochutgaru) that Koreans use, sun dried chilies are the best apparently.
Helo Sue
when u dry this chilli.. is it the same as thoe whole dried chilli we get from the chinese stall?
Kam sa ham ni da
You’re welcome, Anthony
I hope you make yummy Kimchi.
Take care
Thanks for the information! I should go off to the local Korean market now and try making the kimchi :]
No, I’ve never made or tried making it before. I translated an encyclopedia, and added some of my opinion.
That looks very spicy. Have you ever tried making it yourself? Thanks for showing the photo of the bottle, makes it easier to look for it in the store