Super Chiles, Lumbre and Gochu all dried. Most of the lumbre and gochu are sun dried. The smell is killer. The Supers are all dried in the dehydrator and they are a wonderful bright red. Gochu and Lumbre are nearly completely deseeded and most have been removed from the Supers too. The Supers are pretty hot by comparison.
Looking at the dried lumbre sure makes me think they would work ok for a gochu blend for soups and maybe kimchi.
Lumbre mixed with the Supers sure looks like a nice chile powder blend for Latino type dishes.
Supers plus Sichuan peppercorns sounds like a killer chile oil but the commonly used peppers are cheap at the market.
Im also a bit stumped how to grind them coarse like the flakes sold for kimchi? My only grinder is a electric blade type spice grinder. Stuff comes out pretty fine rather quickly. Ive got a very old antique hand crank coffee grinder too but......Maybe a new hand crank grinder is a better option?
I make it with pork and seafood when i make it from scratch. Maangchi's recipe is pretty good actually. Wang brand Korean style noodles are ok if you don't want to go through the hassle of pulling your own. Parboil them first before adding to the soup to get rid of some of the starch or fully cook them and pour the soup over them. Korean fishcakes are also good in Jjamppong. I like the squid the best.
This is the beef version at the place ive been going to lately. You can get it in beef or seafood but not a combo which i prefer. When you order they warn you its spicy. To get it authentic you have to make sure they understand you like spicy. The rest of the table is literally covered in 12-15 side dishes (banchans)...Total price is around $11 and all the banchans you can eat.
Finally got to try the Prima Taste Chili Crab. IMO it needs a little more paste. Luckily i have some roasted Thai chile paste. Needed a little soy sauce and chile oil too IMO. Fresh Thyme had a reasonably good "crab stick" on sale. It almost fooled me when i sampled it. I got a couple bags just for quick ramen meals.
The Arirang kimjang videos have lots of kimchi ideas including vegan. Buddhist kimchi as an example has a very interesting broth made with "pumpkin" although i cant imagine kimchi without garlic or green onions
Radish kimchi is a must try. Very simple to make. I make it in 1/4" strips sometimes for adding to soups. It remains surprisingly crunchy even after boiling for a few minutes. One version of radish kimchi uses a very small radish. Its killer but the radish is hard to find even in season. I think they call it ponytail. The radish has a bowling pin shape.
You will find many recipes using "porridge". Its nothing more than water, sweet rice flour and sugar. Heat until it thickens and begins to look more translucent. Let it cool and mix in your other seasonings. I often just skip the porridge and make a variation of the "emergency" kimchi. It turns out great.
Left over seasoning paste freezes well. Once you find one you like, make a bigger batch and freeze it in small enough portions for later use.
Ive had one from eastern Europe or Russian bologna that appeared to have been lightly smoked. Now it was very tasty. The international market i go to has lots of "eastern" processed meats/sausages. I sample them when on sale. The real polish sausage i got last time was outstanding. I think it translated into home style or country style sausage?
I wont touch potted meat and most bologna unless its Kosher. Growing up around cattle, hogs and slaughter houses put an end to "mystery" meats for me. I will destroy a can of good sardines or smoked kippers with some eggs though.
I can only tolerate canned ham products like SPAM fried in smallish amounts. I wont even touch bologna unless its fried to be honest. Just dont care for it.
One of my favorites besides jerky/summer sausage for camping is small smoked sturgeon. The skin is so tough its like it has its own packaging and it keeps well in cool temps during hunting season.