Using coarse gochugaru

October 9, 2022 9:56 AM

Made traditional kimchi from scratch for the first time. Used coarse gochugaru as the recipe suggested. It tastes great but has a ...gritty texture? Like when a pizza crust has cornmeal on the bottom — it's totally edible, there's just a noticeable grit that I don't taste in other people's kimchi, which I assume is the coarse flakes of chili. Did I miss a step that would have softened the texture?

Since I imagine someone will suggest it: I think it's very unlikely that I bought something adulterated. I got it in person at a very well trusted grocery store, (and also confirmed with the owner that I was getting the right kind for kimchi). It's much more likely that I, a novice, just missed a step.

posted by nebulawindphone to Food & Drink (6 answers total)

I put my pepper, ginger, fish sauce in a small blender with some of the water from the salted veggies and blend it into a thick paste. I think the reason they want you to get the course pepper is because fine stuff loses it's flavor faster. (I also keep my course pepper in a ziplock bag in the freezer to keep it fresher longer).
posted by noloveforned at 10:31 AM on October 9, 2022 [1 favorite]

I am not sure chili flakes shoild give you a coarse cornmeal texture after sitting in liquid for as long as kimchi takes. I have not done this with gochugaru specifically but chili flakes usually rehydrate and become quite soft. Can you post the recipe?
posted by Jon_Evil at 11:13 AM on October 9, 2022

Was the cabbage washed super thoroughly? I’m wondering if the grit is actually sand/dirt since the gochugaru should have softened as other folks have mentioned.
posted by sparringnarwhal at 12:28 PM on October 9, 2022

Response by poster: I was using this recipe, though I wouldn't be shocked if I screwed up a step or two. I do know I washed the cabbage thoroughly, both before brining and after.
posted by nebulawindphone at 8:48 PM on October 9, 2022

Wow that's the full monte kimchi recipe! I think either the pear or gochugaru could contribute the texture you're talking about. I'd expect the gochugaru to soften in liquid, but if it's very old and dry maybe it didn't? I'd use a food processor for the paste elements, but the grating / mincing the recipe calls for should work.
posted by Nelson at 11:51 PM on October 9, 2022

Response by poster: Still not sure what I did, but the gochugaru did soften over the next month or two.
posted by nebulawindphone at 2:35 PM on January 17, 2023