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

1. Take the stem off the red chilies, open them, and take out the seeds.
2. 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)
3. 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.

Related Posts

Thinly Sliced Radish Kimchi

Related posts:

1. Anchovy Sauce (Myulchi Aecjeot in Korean)
2. Kimchi
3. Thinly Sliced Radish Kimchi (Mu saengchae in Korean)