Gochugaru = Magic Korean Powder
Unlike the outrageously powerful (and delicious) kick of Latin peppers, gochugaru steeps into your palette, slowly building until you realize there’s a trendy party in your mouth – neither overstated nor understated. Of course, I add it to Korean dishes, but it enhances other cuisines, too: spaghetti sauce, dry rubs, BBQ sauce, hamburgers, sautéed veggies, chili, lasagna, etc.
It's a cross-cultural spice.
I like to think Korean Adoptees are cross-cultural, too. We appear to be unique, but blend nicely by adding our own colorful arcs.
Several people have asked me for the Kimchi recipe from my 10/27/2021 Kimjang post. Here it is!
Brine overnight in plastic tub/storage container (stir a few times throughout brining process:
5 Napa Cabbages (sliced into 5-inch strips)
12 Cups (5 lbs.) Coarse Sea Salt
70 Cups Cold or Lukewarm Water
Next day:
Rinse 3 times
Drain 1 hour
Chop the following ingredients and mix with cabbage:
5 Carrots
5 Apples
5 Green Onions
2 Daikon Radishes
5 Entire Bulbs (not cloves) of Garlic
Add the following (tricky because I don’t have exact amounts – was told to add “to taste”):
· Sugar
· Salt
· Fish Sauce – be generous
· Flour & Water Slurry (heat on stove until it becomes the consistency of Elmer’s glue) – add about 2 cups – or omit if you want a gluten free option
· Gochugaru (a.k.a. Magic Korean Powder) – add tons: enough to turn kimchi juice reddish/orange
Fill 2-3 Gallon Jars with Kimchi
Leave on countertop for 1 to 2 days to ferment
Refrigerate after the fermentation process
