EvilGrin
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EvilGrinParticipantArmy base stew
EvilGrinParticipantIve made it using baby bok choy and Chinese mustard leaves too. Both are good.
EvilGrinParticipantAs long as the salt is 2%-3% of the total you are fine. It will ferment and not be too salty.
EvilGrinParticipantYou want coarse flakes for kimchi. Fine is sometimes hotter, its for making gochujang or adding to soups/stews.
It is NOT Korean origin. The peppers are grown and dried in China.
EvilGrinParticipantDo you like curry?. Ive got some really good and easy ways to make a curry ramen. You just need a curry paste and coconut milk. Its a common type of noodle soup in Singapore and parts of Malaysia.
Thai tom yum base also work great for a ramen. Its spicy and sour with hints of lime/lemon grass.
EvilGrinParticipantBTW i make it often just using the same basic dashi base as kimchi guk or kimchi jjigae. Its far better than the kimchi ramyuns ive tried.
Dashi stock
A little kimchi with juice
Gochugaru and salt to taste
Green onion
Splash of good fish sauce or soup soy sauce if vegan.
Meat or seafood optional but i love it with, shrimp, fish cakes or fish balls. Leftover cooked pork is also really good in it.EvilGrinParticipantCabbage will ferment just fine with a 2% salt by weight to the cabbage. Less it spoils easily and if you go too high it takes a long time to ferment.
Jeolla-do style mainly uses butterfish and yellow corvina for the “seafood part” so i dont see why it would be a problem? Cant you just get salted fish and use it instead?
EvilGrinParticipantMake a gochugaru hot sauce. Its just salt, water and peppers. You can kick start it with some kimchi juice or the juice and pureed kimchi.
You will need around a 4-5% salt solution but check your gochugaru for sodium. Many are very high in sodium. Ferment will take around a month before its ok and 3 months to get really good.
When the pH is around 3.6 its safe to pasteurize it. The sauce will be pretty much shelf stable but keep it cold anyway.
Ive made it before using cabbage, onion and garlic. Puree it all in a 3% salt brine. Mix that with Assi brand pepper flakes or fresh gochu. The Assi pepper flakes are high sodium. Ferment it in a jar with an air lock at room temp. After a week or so it should smell very sour. Put it in the fridge when it smells sour.
EvilGrinParticipantMild organic paprika would have almost no heat or additives. Wont be cheap though. Around $15 or more a pound of powder and its not going to taste like gochujang.
EvilGrinParticipantNever made them but i would look into rice flour or gluten free flour. Traditional Chinese fish balls and cakes are just made from fish. They have no fillers. Just process the fish into a paste.
EvilGrinParticipantThe huge problem with red jalapeno is NO BODY stocks them. Even our best Mexican markets dont ever have ripe jalapenos. Jalapeno also vary in heat a lot. Even peppers from the same plant can vary a lot. I grow a large variety of peppers every year including 2-3 kinds of jalapeno.
Second problem is red jalapeno powder cost more than gochugaru. Cost more than even Korean grown. So there is no advantage using ripe jalapeno unless you grow them yourself. Might as well grow gochu plants. Both are just as easy to grow and Kitazawa stocks fairly good gochu seeds.
Third problem, jalapeno dont dry that well and have a higher sugar content when ripe. They do dry but the walls are far thicker than Korean peppers. Your loss from mold would be high if sun drying and dried in a dehydrator do not taste the same….Been there and done that too. A couple pounds of fresh only makes a few ounces of dried. Ive dried many of them.
EvilGrinParticipantBrown basmatti is much lower on the GI than any other rice.
EvilGrinParticipantI would use honey. It goes well with chicken and spicy.
February 4, 2020 at 11:44 am in reply to: Grinding hot pepper flakes to make hot pepper powder #85276EvilGrinParticipantA cheap blade grinder made for coffee will grind peppers into a fine powder. Ive done it many times.
Grind in small batches.
Sift each batch through a strainer.
The fine powder will fall through the strainer.
Add anything still in the strainer back to the blade grinder.Dont grind for too long or the flakes get too hot.
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