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Chile, Threads, Korean Red Pepper
Korean red pepper chile threads are 2-3 inches long and reddish brown when dried. They’re similar in heat level to our Aleppo crushed red pepper measuring about a 3 on a heat scale of 1-10. These threads have a smoky, fresh, grassy flavor.
Red pepper was first added to the Korean national delicacy, kimchi, in 1766.
The threads can be served “as is”, soften, toasted or both. Lightly toasting the threads brings out a fuller flavor and makes them more palatable. Toast only for a minute or so over medium heat and keep them moving to avoid burning. Soaking the threads in water for 10-15 minutes will soften them and give a feathery appearance. Traditionally, chile threads are used in kimchi and as a garnish. They also can be added to soups, vinegars, and meat dishes.
These chile threads are created from the Korean red pepper.
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