On Sun, 01 Feb 2015 08:24:11 -0500, wrote:

>I've been on a mild kimchi spree and when I showed my product to a
>lady at the office, she said it wasn't authentic because I used red
>pepper flakes instead of powder.
>
>Since there is a Korean market just around the corner, I went there
>and bought the smallest containor (1 pound) of GoChuKaRow.
>
>Can I use this as if it were simply a hotter version of paprika with
>other dishes? - Mike

There are as many recipes for kimchi as there are cooks, for the lady
at the office to tell you it wasn't authentic was wrong.
Gochujang is the traditional hot pepper paste used for making kimchi,
but I've also made kimchi using red pepper flakes with great success.

Don't worry, Gochujang lasts a long time and is useful in many dishes.
http://www.cookingchanneltv.com/show...de-simple.html
is a great resource for Korean cooking

koko

--

Food is our common ground, a universal experience
James Beard