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Chile Threads
Chile Threads, capsicum annuum, are also called Shilgochu (pronounced she-go-chew), Korean chili threads, or Korean red pepper.What Are Chile Threads
Chile pepper threads are a traditional Korean food garnish made with extremely thin strings of a mild red chile pepper. These chile threads resemble saffron threads and are approximately a half millimeter wide and about three inches long. They are reddish orange in color and are frequently added to kimchi.History of Korean Chiles
Red pepper was introduced to Korea from Japan around 1600 and became a seasoning in most Korean dishes. The first mention of chili pepper in Korea is found in the Collected Essays of Jibong, an encyclopedia published in 1614.Where are Our Chili Threads From?
China.Are Chili Threads Spicy
These are a fairly mild chile coming in at 2,500 - 5,000 SHU (Scoville Heat Units).What do Chile Threads Taste Like
A grassy, slightly smoky, fresh flavor.What do You do with Chili Threads
The threads can be used "as is", toasted, or rehydrated. Gently toasting them in a dry skillet enhances the flavor. You will only need to toast them over medium heat for about one minute. They can also be soaked for about 10-15 minutes in warm water. It’s a great fusion element and can be added to an enormous number of foods. Use as a salad topper, garnish carrot soup, add to stir-fries. Top tacos with chile threads, particularly if they are tofu tacos. Put over savory scallion or mung bean pancakes. Used as a garnish on kimchi or ramen noodles.Use Chile Threads to make a chili vinegar. Add approximately 1 oz of the threads to a 1 cup glass jar and then fill the jar with your favorite vinegar, add a dash of salt, a pinch of sugar and tightly close the jar lid. Let the flavors marry for about 7 days at room temperature then strain.
Is There a Substitute for Chile Threads
While there is no exact substitute you can mimic the look of the threads by using safflower threads. If you are trying to replicate the flavor Korean Chile Flakes are a good option. If you want a bit more heat you can also use Aleppo Pepper.| Ingredients | Yidu Chile |
| Also Called | Shilgochu, Korean chili threads, or Korean red pepper |
| Recommended Uses | Use to top kimchi, pancakes, ramen, salads, soups, stir-fries and tacos |
| Flavor Profile | A grassy, slightly smoky, fresh flavor |
| Scoville Heat Units | 2,500-5,000 |
| Botanical Name | Capsicum annuum |
| Cuisine | Asian |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 1-2 years |
| Country of Origin | China |
| Dietary Preferences | Gluten Free, Non-GMO |
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