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

On 2/1/2015 8:24 AM, 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
>

I used it in the same manner as cayenne powder. Some versions, though,
contain added salt, so beware.

On Sunday, February 1, 2015 at 3:24:15 AM UTC-10, Mike 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

The sky's pretty much the limit with this stuff. The Korean stuff will come in a course grind and a fine powder that's pretty neat. The fine powder is sometimes labeled as "paprika" although my guess is that it's the same peppers as the course grind.

I have a bag of each kind. Neither of the grinds are very hot so you'd use it liberally in your dishes. I use the Korean pepper in most anything where a reddish tinge and a slight bite is desired. I've rolled meatloaf in the powder. The loaf comes out looking goofy as hell. I enjoy using this red spice - it makes me happy.

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

On 2015-02-02, koko > wrote:
>
> 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.

I bought this brand and made kimchi. Very good.

<http://www.amazon.com/Singsong-Korean-Pepper-Powder-1-10/dp/B004W71CJU>

nb

On 2/1/2015 5:05 PM, koko wrote:
> 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
>

My wife and son really dig gochujang although I never touch the stuff
myself. I have not heard of it being used to make kim chee.

Here's the way my mother-in-law used to make kim chee. It's pretty labor
intensive and ill-suited for mass production. She used to add raw
chopped squid. Some people add raw chopped oysters. How horrible is
that? Pretty damn...

https://www.youtube.com/watch?v=eTucCw1w6Ak

On 2015-02-02, dsi1 > wrote:

> intensive and ill-suited for mass production. She used to add raw
> chopped squid. Some people add raw chopped oysters. How horrible is
> that? Pretty damn...

I added dried shrimp. I may not, next time. Here's the recipe I
used:

https://www.youtube.com/watch?v=lfJETqgWNK4

I could be wrong, but isn't the girl in this video the same girl that
went to Korea with Anthony Bourdain on Tony's No Reservations show?

nb

On 2/2/2015 9:40 AM, notbob wrote:
> On 2015-02-02, dsi1 > wrote:
>
>> intensive and ill-suited for mass production. She used to add raw
>> chopped squid. Some people add raw chopped oysters. How horrible is
>> that? Pretty damn...
>
> I added dried shrimp. I may not, next time. Here's the recipe I
> used:
>
> https://www.youtube.com/watch?v=lfJETqgWNK4
>
> I could be wrong, but isn't the girl in this video the same girl that
> went to Korea with Anthony Bourdain on Tony's No Reservations show?
>
> nb
>

Looks like the post production guys were on acid. That gal was really
into making kim chee. Thanks!

My suggestion is that you try making cucumber kim chee. It's the easiest
one to make and pretty tasty. You cut the cucumbers into chunks, salt
then down, and let sit for 30 minutes or so and then rinse and drain the
chunks. Then you add the kim chee seasonings. The great thing about this
is that you can pretty much eat it right away.

On 2015-02-02, dsi1 > wrote:

> My suggestion is that you try making cucumber kim chee.

I looked at a couple recipes, but they all say nada about peeling the
cukes. The peel (skin) of a regular pickling cucumber causes an
allergy reaction to my lips (don't ask). It's the only thing I can
think of that I'm allergic to. I wonder if Eng cukes do that. I try
it.

Ever wonder about Korea and its obsession with kimchee? Watch this
movie and wonder no mo

Le Grand Chef 2: Kimchi Battle

Good movie if you wanna see jes how nutzoid Koreans get over kimchee.
I've found several versions on u2b, but none with English subtitles.

nb

On 2/2/2015 10:26 AM, notbob wrote:
> On 2015-02-02, dsi1 > wrote:
>
>> My suggestion is that you try making cucumber kim chee.
>
> I looked at a couple recipes, but they all say nada about peeling the
> cukes. The peel (skin) of a regular pickling cucumber causes an
> allergy reaction to my lips (don't ask). It's the only thing I can
> think of that I'm allergic to. I wonder if Eng cukes do that. I try
> it.

I like to peel the cucumber part ways to give it green stripes but it's
entirely reasonable to peel the whole thing. You can take out the seeds
if you like. I don't.

>
> Ever wonder about Korea and its obsession with kimchee? Watch this
> movie and wonder no mo
>
> Le Grand Chef 2: Kimchi Battle
>
> Good movie if you wanna see jes how nutzoid Koreans get over kimchee.
> I've found several versions on u2b, but none with English subtitles.
>
> nb
>

I saw "Le Grand Chef" but have not seen this one. I will check it out -
thanks!

On Sun, 1 Feb 2015 11:29:50 -0800 (PST), dsi1 >
wrote:

> On Sunday, February 1, 2015 at 3:24:15 AM UTC-10, Mike 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
>
> The sky's pretty much the limit with this stuff. The Korean stuff will come in a course grind and a fine powder that's pretty neat. The fine powder is sometimes labeled as "paprika" although my guess is that it's the same peppers as the course grind.
>
> I have a bag of each kind. Neither of the grinds are very hot so you'd use it liberally in your dishes. I use the Korean pepper in most anything where a reddish tinge and a slight bite is desired. I've rolled meatloaf in the powder. The loaf comes out looking goofy as hell. I enjoy using this red spice - it makes me happy.

So what's the difference between that, Hungarian paprika (which comes
in both sweet & hot) and Aleppo pepper which has more heat than sweet
but isn't very hot? I love the flavor & heat level of Aleppo when I
taste it by itself, but the subtlety is easily lost in a dish, so I've
gotten to the point where if I want heat, cayenne does the job.

--
A kitchen without a cook is just a room

On Monday, February 2, 2015 at 12:54:10 PM UTC-10, sf wrote:
> On Sun, 1 Feb 2015 11:29:50 -0800 (PST), dsi1 >
> wrote:
>
> > On Sunday, February 1, 2015 at 3:24:15 AM UTC-10, Mike 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
> >
> > The sky's pretty much the limit with this stuff. The Korean stuff will come in a course grind and a fine powder that's pretty neat. The fine powder is sometimes labeled as "paprika" although my guess is that it's the same peppers as the course grind.
> >
> > I have a bag of each kind. Neither of the grinds are very hot so you'd use it liberally in your dishes. I use the Korean pepper in most anything where a reddish tinge and a slight bite is desired. I've rolled meatloaf in the powder. The loaf comes out looking goofy as hell. I enjoy using this red spice - it makes me happy.
>
> So what's the difference between that, Hungarian paprika (which comes
> in both sweet & hot) and Aleppo pepper which has more heat than sweet
> but isn't very hot? I love the flavor & heat level of Aleppo when I
> taste it by itself, but the subtlety is easily lost in a dish, so I've
> gotten to the point where if I want heat, cayenne does the job.
>
> --
> A kitchen without a cook is just a room

I can't say anything about these peppers because I don't know much about them. I'd use the fine Korean pepper in place of the paprika with no hesitation though. I used the course pepper in some hamburger mix the other night. There's was not much zing to the burger so I should have used maybe twice as much. The burgers did have a lot of flecks of red though. Rather interesting looking!

My recommendation when using Korean pepper is that you use it liberally and to use a good quantity of salt and garlic with it.

I pronounce Korea as KO-rea, I pronounce Russia as RU-sia or normally as the red RU-sians.

On Tue, 3 Feb 2015 11:45:00 -0800 (PST), wrote:

> I pronounce Korea as KO-rea, I pronounce Russia as RU-sia or normally as the red RU-sians.

not Koe-rea - it's Kuh-ree-ah
http://inogolo.com/audio/Korea_3599.mp3

not Roo-sains - it's Rush-ans
http://inogolo.com/audio/Russia_3653.mp3


--
A kitchen without a cook is just a room