One of my blog readers, Anthony, asked me what kind of chili powder (Gochugaru, 고추가루) 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.
Chili Powder for different purposes (by the thickness of its grinding)
- Finely ground chilies : Gochujang (Korean chili paste)
- Medium ground chilies : Kimchi, Cubed Radish Kimchi (Ggak Ddu gi)
- Thick ground chilies : Young radish Kimchi (Yoelmu Kimchi), Young vegetable Kimchi (Put Kimchi)
How to make Korean 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.
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