Saturday, November 20, 2010
Korean red pepper powder
But sometimes, you do need the real thing. Korean red pepper powder is a case in point. Back in October, I made my first batch of cabbage kimchi, and in it I substituted powdered hot pepper flakes (the readily available kind you'd sprinkle on food or use in cooking, which are probably cayenne peppers or something like them). My kimchi was pretty good, I thought. It was sort of green rather than the red-and-white of the kimchi in the stores, but I imagined that was because I hadn't used enough hot pepper powder. So in the batch after that, I doubled the amount. This kimchi was fiery hot and looked better and I loved it. Then I found some Korean red pepper powder, and this is the cabbage kimchi I made with that--same recipe. So, yes, there is a difference.
Korean red pepper powder comes in large quantities, so don't look for it in the little spice jars in Safeway. This is the smallest bag I could find:
And here's the ingredient and nutritional info:
So what did I do with it, besides kimchi? Here, not very original but certainly delicious, is kimchi fried rice. The name says it all--it's cooked cold rice fried with a few shallots and some chopped kimchi.
This was served with some of the ancho chile lime tofu from the other day, fried instead of baked. Next time I'll just fry the tofu plain and serve the sauce on top, but this was still good. Also some sliced pattypan squash stir fried with shallots, green onions, and a little red pepper paste, a salad of shredded cucumber and snow peas, and a little dipping sauce that went, in small quantities, over everything except the tofu. I am enjoying these meals of many little dishes, and really enjoying exploring Korean cuisine.