Made from the Korean red chili pepper these threads are 2-3 inches long and reddish brown when dried. They have a similar heat level to the Aleppo crushed red pepper measuring about a 3 on a heat scale of 1-10. These threads are best described as having a smoky, fresh, earthy flavor with mild heat. Traditionally, chile threads are used in kimchi as well as a garnish. They also can be added to soups, vinegars, and meat dishes. The threads can be served softened, 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.
Ingredients
Korean Chili Threads.
Origin
Unknown
Tips for Success
Primarily used as a garnish to add both visual appeal and a subtle, mild heat to various dishes. They are traditionally used in Kimchi, but also work well in soups, stews, salads, stir-fries, and even on grilled meats, fish, or vegetables.
FAQ
How old are these spices?
We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.
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Packed to Order. These products typically ship within 3 -5 business days.
