This spicy pepper paste gives the kimchi that extra kick we know and love.
Gochugaru pepper is a key and traditional ingredient when making kimchi. This gochugaru slurry works like a paste to coat the napa cabbage in the kimchi process.
Add 1½ cup of water to a small saucepan
Add ½ cup of fine gochugaru pepper powder
Add ¼ cup of rice flour
Add 1 tsp of salt
Combine the ingredients and bring to a boil over high heat, whisking constantly until it thickens. The gochugaru slurry is ready
Use it to make your kimchi!
Yield 2 cup
Fine Gochugaru Pepper½ cup
Glutinous Rice Flour¼ cup