Ok this is sort of random, but I’ve been trying to cook more and this is one of the key ingredients that I keep finding myself reaching for in the kitchen. I picked up this HUGE tub of Korean red pepper powder from Sue’s Produce on 19th Street (I get a lot of my fresh fruits & veggies from there, it’s like shopping in Chinatown but without the commute).
I throw it in everything: soups, noodles, stir-fries (oh wait, that’s all I can cook). I love that I can throw it in saimin noodles, and suddenly I have this spicy Korean tofu soup-esque dish.
Oh, I got the toasted sesame seeds there too. I sprinkle them on stir-fried veggies (and hopefully once I go to K-town and pick up some of that red sauce I’ll be sprinkling it on my bi bim bap too).
2 comments:
is this basically cayenne pepper?
that's a good question...i am no red pepper expert but i would guess the korean type (gochugaru) is less spicy, since it's used in such large amounts in korean recipes.
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