Korean Pepper

[Butterbean]

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.

[JohnOlive]

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.

[redzed]

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!