Production

• Korean red pepper flakes are made in a similar fashion to other red pepper varieties. Finger-length red chilies are first dried in the sun. Then the seeds are removed from the red pepper before it is crushed loosely into the flakes or refined into powder form. This differs from red pepper flakes or cayenne pepper, in which the chili seeds are crushed with the skin.

Identification

• Korean red pepper flakes are a vibrant, brick-red color and often shiny in appearance. The larger flakes are sweeter in flavor than other hot pepper varieties, such as Japanese pepper flakes, which are made from smaller, hotter chilies. Korean pepper flakes also have a coarser texture than other hot peppers. The bags are labeled mild or hot and should be tasted before use to determine how much to use.

Culinary Use

• The red pepper flakes are most commonly used in the Korean dish kimchi. Kimchi is a pickled dish consisting of shredded Chinese cabbage, green cucumber and white radish that is seasoned with the Korean red pepper flakes, garlic and anchovy. The dish also incorporates other vegetables that are marinated for a few days before being served as a condiment or salad. Red pepper flakes are also used to add spiciness to Korean short ribs and as a garnish for soups.

Availability and Storage

• Korean red pepper flakes can sometimes be found locally in international food markets. Check to see if your town has a nearby Korean food market, as these stores often have aisles dedicated to the spice. Many Korean spices can also be purchased from online vendors. Store red pepper flakes in the refrigerator to maintain the spicy flavor.