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Chile, Threads, Korean Red Pepper

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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.

Purchase in bags:

1/2 oz.

bag

$3.45

These chile threads are created from the Korean red pepper.
The following recipes use Chile, Threads, Korean Red Pepper.


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-Philip S. of Chapel Hill, NC

“Hey, I just wanted to say thank you for this latest shipment of Red Rocks Hickory Smoke Seasoning. I really love the stuff and appreciate the work all of you put into producing it.”

-Philip S. of Chapel Hill, NC