I posted this through another server, but it didn't show up everywhere, so
I'm posting it again.
> I got this Hot Pepper Paste from my father. It's a product of China and a
> picture of it can be seen at http://tinyurl.com/5lmn4f.
>
> I'm wondering how and when it is used - specifically if it might be used in
> kimchi instead of the rice flour/coarse ground red pepper paste that we've
> been making.
>
> Thanks for the help


--
Wilson N44º39" W67º12"

Wilson wrote:
> I posted this through another server, but it didn't show up everywhere,
> so I'm posting it again.
>> I got this Hot Pepper Paste from my father. It's a product of China
>> and a picture of it can be seen at http://tinyurl.com/5lmn4f.
>>
>> I'm wondering how and when it is used - specifically if it might be
>> used in kimchi instead of the rice flour/coarse ground red pepper
>> paste that we've been making.
>>
>> Thanks for the help

It's korean. Slightly fermented, it's for making kimchi or any
number of noodle, vegetable, or tofu dishes. It the soy sauce of
Korea. I have the same brand in my fridge. It lasts forever.

-sw

sometime in the recent past Sqwertz posted this:
> Wilson wrote:
>> I posted this through another server, but it didn't show up
>> everywhere, so I'm posting it again.
>>> I got this Hot Pepper Paste from my father. It's a product of China
>>> and a picture of it can be seen at http://tinyurl.com/5lmn4f.
>>>
>>> I'm wondering how and when it is used - specifically if it might be
>>> used in kimchi instead of the rice flour/coarse ground red pepper
>>> paste that we've been making.
>>>
>>> Thanks for the help
>
> It's korean. Slightly fermented, it's for making kimchi or any number
> of noodle, vegetable, or tofu dishes. It the soy sauce of Korea. I have
> the same brand in my fridge. It lasts forever.
>
> -sw
Thanks. I opened it and used some in my kimchi today. I think I can use this
in lots of recipes ;-)

--
Wilson N44º39" W67º12"

Hi Wilson,

> Thanks. I opened it and used some in my kimchi today.

That's no type of kimchi I've ever heard before ...

> I think I can use this in lots of recipes ;-)

Just google for Gochujang ...

Bye, Sanne.

sanne > wrote:

> Hi Wilson,
>
>> Thanks. I opened it and used some in my kimchi today.
>
> That's no type of kimchi I've ever heard before ...

It's used in spring, summer and winter kimchis all the time.

Don't know what you've heard, but maybe a hearing-aid
is in order.

-sw

> Wilson wrote: it's a product of China
>> and a picture of it can be seen at http://tinyurl.com/5lmn4f.

>Sqwertz" wrote: It's korean.

What part of Korea is China in?

Hi Sqwrtz,

> > That's no type of kimchi I've ever heard before ...
>
> It's used in spring, summer and winter kimchis all the time.

Yes - for pickling deodeok, doraji etc. But don't you call that
jangajji?

> Don't know what you've heard, but maybe a hearing-aid
> is in order.

My hearing is very good, thank you very much. So is my reading - my
Korean books do tell me as mentioned above.

Yes, I do prepare Korean food, too. A lot. Koreans love it. Some even
think we've brought the pickled garlic and perilla-leaves from
Korea...

Bye, Sanne.