These dishes look indeed delicious, but you forgot something very important: a scale from 0-10, to tell us how "hot" each dish is. Being that it is Korean, I prefer to be careful.

Quoting from [germex]:

These dishes look indeed delicious, but you forgot something very important: a scale from 0-10, to tell us how "hot" each dish is. Being that it is Korean, I prefer to be careful.

For Korean dishes, try avoiding their stew and soup that have chilies added, they are normally hotter then the rest. Their "KimChi" can be hot, but some are moderately so.

Their pan fried food are good and this is a good recipe. I personally preferred their Bulgogi (a beef dish) and their man doo. Their spicy soup is excellent, but may be a little too hot for you. There is plenty of "so jiu" (Korean rice wine) to help you overcome the hot chilies by getting you hot in a alternative manner.

Beware, before the main dish arrived, there might be up to 50 appertizers dishes that they will served. So, be reminded not to over eat, their main dish comes much later.

I prefer to stay away from anything even moderately "hot"; that's why I asked for that scale. But up to 50 appetizers? Wow, that is something I might go for!

Quoting from [germex]:


I prefer to stay away from anything even moderately "hot"; that's why I asked for that scale. But up to 50 appetizers? Wow, that is something I might go for!

If you meet up with this Yoyo, you will enjoy some of the best exotic buffet in this regions, this I promised. 

Quoting from [rgs_frankyeo]:


If you meet up with this Yoyo, you will enjoy some of the best exotic buffet in this regions, this I promised. 

"Exotic"... in a pleasant way? I've met some "exotic" women, and ...

Grandpa,

The Korean red pepper chillies are nothing compared to the Thai TOM YAM Soup.

Looks are deceiving, the bigger the chillies, the less spicy, and like the red and green peppers, they only tickle your tongue. The real hot stuffs that will make you grasping for breath, and stick your tongue out like a dog, is the chillie padi (the ****).

In Szechuan, China, there are lots of cooking receipes with dried chillies, and Szechuan is synomynous with chillie food, like the Szechuan Fried Chicken, full of dried chillies.

A Taiwanese food reporter went to Szechuan, and he found out how to determine the hotness of a chillie. By looking at the bottom of the chillie, if it is sharp, the chillie is not spicy, but if it is rounded, very spicy.

However nothing can beat the "rice chillie" the king of all chillies, commonly known in Bahasa as "CHILLi PADI".

Red hot chilli pepper

I was told that this is an extremely hot chilli pepper. I was given just this one sample. I don't know what's this variety but if I'm correct, this may well turn out to be the famed Dorset Naga which is the hottest chilli in the world, measuring 5 cm length. See picture below.




THE **** CHILLI





Street Smart

Hi Street,

Now I'm "putting one and one together". Among Chinese food, Szechuan cooking is quite popular in Mexico, and Mexicans "love it hot". So I guess I just go by what is popular and what not, and that must be roughly identical to the degree of spiciness.

If I got that right, Korean food is not that spicy on an average, right?

Quoting from [germex]:

Hi Street,

Now I'm "putting one and one together". Among Chinese food, Szechuan cooking is quite popular in Mexico, and Mexicans "love it hot". So I guess I just go by what is popular and what not, and that must be roughly identical to the degree of spiciness.

If I got that right, Korean food is not that spicy on an average, right?

Chile are measure by SHU (Scoville Heat Unit),Mexican pimemto and pepperoncini range at the lowest scale of 10. Pure Capsaicin (chile extract or their chemical compound) tip the scale at 16million SHUs.

Street mention the Bangladesh's Dorset Naga, this is around 850,000 SHUs. The hottest chile consumed is the Indian "Ghost Chile" at 1 million SHUs.

Hottest Chinese Chile is only measured at 100,000 SHU. The African "Birdeye Chile" is at 500,000 SHUs. "Birdeye is similar to our Thailand Chili Padi". So if you want to rank, it is as follow:

American/Mexican

China/Korea

Thailand, South East Asia, Africa

Bangladesh

India

If Tabasco (measure at max 15,000 SHU) is your limit, then you will have to restrict yourself to Europe and American spicy diet.

Szechuan though rank somewhere in the middle is not famous for its chile, but the combination of a various kind of chilies process and cooked to provide not only the "hot" of chile, but also a strong "pungent" and "numbing" after taste. Sensation is marvellous., like Ms Joyce (alias James 007) say, die, die must try.

 

Quoting from [rgs_frankyeo]:

Chile are measure by SHU (Scoville Heat Unit),Mexican pimemto and pepperoncini range at the lowest scale of 10. Pure Capsaicin (chile extract or their chemical compound) tip the scale at 16million SHUs.

Street mention the Bangladesh's Dorset Naga, this is around 850,000 SHUs. The hottest chile consumed is the Indian "Ghost Chile" at 1 million SHUs.

Hottest Chinese Chile is only measured at 100,000 SHU. The African "Birdeye Chile" is at 500,000 SHUs. "Birdeye is similar to our Thailand Chili Padi". So if you want to rank, it is as follow:

American/Mexican

China/Korea

Thailand, South East Asia, Africa

Bangladesh

India

If Tabasco (measure at max 15,000 SHU) is your limit, then you will have to restrict yourself to Europe and American spicy diet.

Szechuan though rank somewhere in the middle is not famous for its chile, but the combination of a various kind of chilies process and cooked to provide not only the "hot" of chile, but also a strong "pungent" and "numbing" after taste. Sensation is marvellous., like Ms Joyce (alias James 007) say, die, die must try.

Gee, that's all a little too wild for me! I'll stay away from anything that has an SHU number attached to it!

Quoting from [germex]:

Quoting from [rgs_frankyeo]:

Chile are measure by SHU (Scoville Heat Unit),Mexican pimemto and pepperoncini range at the lowest scale of 10. Pure Capsaicin (chile extract or their chemical compound) tip the scale at 16million SHUs.

Street mention the Bangladesh's Dorset Naga, this is around 850,000 SHUs. The hottest chile consumed is the Indian "Ghost Chile" at 1 million SHUs.

Hottest Chinese Chile is only measured at 100,000 SHU. The African "Birdeye Chile" is at 500,000 SHUs. "Birdeye is similar to our Thailand Chili Padi". So if you want to rank, it is as follow:

American/Mexican

China/Korea

Thailand, South East Asia, Africa

Bangladesh

India

If Tabasco (measure at max 15,000 SHU) is your limit, then you will have to restrict yourself to Europe and American spicy diet.

Szechuan though rank somewhere in the middle is not famous for its chile, but the combination of a various kind of chilies process and cooked to provide not only the "hot" of chile, but also a strong "pungent" and "numbing" after taste. Sensation is marvellous., like Ms Joyce (alias James 007) say, die, die must try.

Gee, that's all a little too wild for me! I'll stay away from anything that has an SHU number attached to it!

"Chile come, chile go", so chile is not really for you, ya?