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Korean Pepper
- Butterbean
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- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Korean Pepper
Not trying to sell or endorse anything here just wanted to share something I found really nice and that is this korean pepper. I don't know if anyone has used this before but I use this when making kimchi and decided to try it in some things this year. I used it in both capicola and sopressata and was pleased with the results. Though the package claims it to be "hot" I find it more on the mild side and in my opinion it is like a cross between paprika and red pepper. I used it in both salami and capicola and with the capicola I gave it a second dusting after I removed the meat from the casing and cryovaced it for storage. In doing this it really gave the capicola a pretty appearance while adding another level of flavor. It also gave the salami what I felt was a more attractive color but was not overpowering at all. At less than $6/lb I thought it a pretty good bargain too and thought it worth mentioning if someone was looking for another spice to add to their creations.
![Image](https://i.imgur.com/kr1eAlJl.jpg)
![Image](https://i.imgur.com/kr1eAlJl.jpg)
Re: Korean Pepper
For me, the taste tends to be somewhat sweet. I did try the recipe Dwaejigogi-bokkeum (Spicy stir-fried pork) by maangchi, it was icredibly easy to make and delicious.
Re: Korean Pepper
Always worth trying different flavours. And this reminded me that I want to make a kimchi salami one of these days. Life's just too short!