Korean Chile Threads


These chile threads are extremely thin threads and are also known as chili threads and Korean red pepper. These threads come from the Yidu Chile a dried red pepper named for the region in China where they are believed to be indigenous. These threads are approximately a half millimeter wide and about three inches long. They are reddish orange in color.

How to Use

The threads can be used “as is”, toasted or rehydrated. Because these threads are very pliable they can be used as a visually spectacular garnish and will provide a nice touch of heat. Gently toasting them in a dry skillet enhances the flavor. You’ll 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.

We’ve used these threads in a variety of different cuisines where a little extra heat is needed including Korean, Mexican and Southwestern. Add to hors d’oeuvres, salads, soups or stir-fries. They can also be used as a garnish on kimchi.

You can also use these 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. We like to transfer to an old hot sauce or soy sauce bottle and then refrigerate. Use in place of hot sauce.

Flavor Profile and Heat Level

These are a fairly mild chile coming in at 2,500 – 5,000 SHU. These threads have a grassy, slightly smoky, fresh flavor.


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