Shilgochu literally means “thread” or “string hot pepper.” It’s very very thinly sliced dried chili peppers that are nice as a garnish for vegetable side dishes and pancakes. Look for them near the hot pepper flakes at Korean grocery stores.
- Classified under: Spices
- Romanized: Silgochu
- Also Romanized as: shilgochu, sil-gochu, silgoch'u, sil kochu, silkochu
My cookbooks
Which to get? my first book has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes. Both are best sellers and either one is a good choice if you want to learn Korean home cooking.
This kind of looks like saffron!
Hi Maangchi, I noticed that you used rep pepper paste for your kimchi kimbap, is there a specific brand that you use? Thanks as always
I don’t have any particular brand name for hot pepper paste. Haechandeul, Soonchang…
http://www.tokowijzer.nl also wrote about these 2 kind of rice flour. Here: http://tokowijzer.wordpress.com/2009/01/26/rijstmeel/
This sweet rice powder, or like Maangchi says glutinous rice flour is often called ketan rijstmeel in our country. It should be available in just about any asian supermarket. Really. Good luck!
Hi Jee Wha,
Do you know koreashop.nl ? they sell many ingredients online.
On http://tokowijzer.wordpress.com/category/tokos/ you can find more shops, but they don’t deliver shopping.
Hope you find what you need.
Hi, Jee wha,
Sweet rice flour has nothing to do with sugar. Sweet rice is just a kind of rice which is stickier than normal short grain rice. It is also called glutinous rice. http://en.wikipedia.org/wiki/Glutinous_rice
Good luck with finding all your ingreidents!
Hi Maangchi.
I live in the Netherlands and I often have trouble finding some few ingredients. There is a great Korean Supermaket in Holland, but it takes two and a half hours to get there. I have been searching for some Sweet Rice flour, but I am not having much luck finding it. So my question is, can I just use normal rice flour and add the sugar in the flour. If yes, how much sugar would you recommend?
Thanks.