[Consumerwide- Eunju  Park / Yohan Bok Reporter] "I skipped dinner because I wasn't that hungry." My husband said as I was going through leftovers in the refrigerator. I couldn't believe my ears. A heavyweight man was saying that he wasn't hungry without any food. Soon, I discovered evidence behind the story, which was a piece of noodle package. He probably had noodles again instead of taking the food I made. Indeed, my husband's preference is a strong flavour besides Ramyeon. Thus, he would cook Kimchijigae for us once in a while when we were newly-wed, confidently showing his cooking skills which he had built during his time in the army. He made the taste just by adding a small bit of vinegar, yet the taste was incredible. When we were dining with the Kimchijegae and rice on a mini table in a tiny space watching videos together on his laptop, I almost felt like visiting a friend living in a boarding house.

However, having all these memories of Kimchijigae behind, our baby was born. The whole world had to turnaround along with a child. The broccoli-sweet potato-brown rice soup, sweet pumpkin puree, and potato-green bean soup replaced Kimchijigae. Some families prepare dishes both for grown-up men and children or they order delivery food after their babies go to bed. But we had no chance for such luxury. Instead, we began eating the food which we cooked for the child, for ourselves for the last 6 years, which made all the menus with chili disappear from our food table. I was already accustomed to a mild taste, so I was all good without Kimchi. However, he wasn't. These noodle package pieces were telling me so. He endured the kid's table. So, I began thinking about a way to overcome bland kids' menu, but without having to cook separately.

One day, I bumped into a child snacking while holding a red snack package. The snack probably contained chili because it was trying to imitate the taste of Ttukbokki. What surprised me was that the little one was constantly fully enjoying the snack without realizing its spice.

I felt pity for him eating a bad snack. Nevertheless, I was amazed at the manufacturing skills of the business. What is the secret of the recipe of making a spicy food that's eatable even for kids, which I couldn't make one prior to this time? From that day on, I was busy checking out ingredients for any types of red-colored snacks if I happened to be on the market. It wasn't easy to figure out what ingredient they had used for the snacks because they would roughly say "hot-sweet-tasting-powder", "spicy-sweet-seasoning", "Gochujang base-1", which were the names of the mixed ingredients. One of the snacks, the "Shindangdong Ttukbokki", gave clear information on ingredients including chili powder.

What would be the type of chili that children can take? The first try was paprika powder because I heard that a kindergarten in my town was using paprika power to make Kkaktuggi. Although, it wasn't easy to get pure paprika powder in marts.

Those aprika powder products that are distributed on the market were close to an artificial flavour product, which is a type of season for meat or seafood that includes corn powder, glucose, and smoked flavour. I discovered the pure paprika powder products at an online herbal medicine store, which was 1.5% more expensive than regular chili powder. The first food I tried for our family was a fried mushroom, which was seasoned with salt and black pepper along with the paprika powder. Then, the flavour of food came alive with this combination. Nevertheless, it was not enough for my taste, which was almost brainwashed by the strong taste of red chili.

My second try was a product named "Children's chili", which I couldn't get from a regular mart". Since we, me and my husband, have already experienced revenge from slightly spicy green chilies, we couldn't believe "unspicy chili" or "mild chili" as it says.

As far as I, who have been experienced with garden farming for the last two years, understand, chilies are a type of breed that is easily affected by other breeds. Thus, even if I planted O-ie-go-chu, which is a mild type of Korean chili that was first invented in the Milyang area, if it happened to be located right next to a farm in Cheongyanggochu (invented in 1983 at both  Cheongsong Gyoungbuk and Youngyanggun region in Korea.) we never know how it will turn out till the time of harvest.

Would it even be possible to be sure that a chili is not spicy? Eventually, I purchased a product that says "Children's redpepper" after thoroughly checking out reviews of mapjilie (a new Korean expression describing a person who can not handle spicy food easily.) for seniors who had already purchased one. When I asked about the unspicy chili by a farmer who knows, he said that there are special breads that don't grow spicy even after it turns red, such as "Guempaewhangyanggakcho". As for Oiegochu, it becomes spicy when it turns red. However, there has got to be extra care that the breed will not get mixed.

After all, the children's chili, which takes a lot of effort to grow, arrived at home. My nose reacts to the strong chili aroma as soon as I open the package.

Still doubting the effect of the product, I cooked Kongnamulmuchim with the chili powder. By the moment the red dish was entering the mouth of my 6-year-old child, who is quite sensitive to spicy ness, I held breath. I was amazed by him constantly eating the red dish as if it was mild tofu. The review was not lying. Now I felt secure.

My cooking got much freer after getting the children's chili, which both my child and husband can handle. Looking back, I got to realize that there had been tons of dishes that I had to give up because of chili ingredients, such as vegan chicken galbi, Ttukbokki, fried red vegetables, Kimchi gutjeolie, Kkakduggi. Additionally, concerning my husband, who had been constantly eating Ramyeon (spicy noodles) during weekends due to the weekly menu for kids' table, I got to try to make a noodle dish which both my husband and child can take.

I fried the green onions and chili powder with oil, and seasoned them with soya, black pepper, and salt. And, my husband said it tastes like packages of noodles while eating them. My child was eating the red-colored noodles without having to sweat, and it was incredible.

By the moment I encountered the children's chili, I had the courage to cook any strong type of dish. Just by adding the unspicy chili, it provides a strong taste with healthiness, which you won't miss the authentic taste of MSG, and can serve both husband and child. Children's chili, how precious you are!