Hello, second generation American with Eastern European parents.

I have never been to Asia, but I love many of the native foods. I have recently started making Kimchi with a Korean red pepper powder, Tae-kyun, Gochugaru.

I see many recipes calling for Korean red pepper flakes, but the Tae-kyun grind is a course powder. I can tolerate some heat, but my wife is a wimp.

Do you use the same amount of powder, in place of pepper flakes?

Can you use Italian anchovy paste in making Kimchi?

Thank you, Roger Beno