Korean BBQ Rub

Ingredients

• 2 tbspgochugaru
• 1 tbspgarlic powder
• 1 tbsponion powder
• 1 tspginger powder
• 1 tbspfine sea salt
• 1 tspblack pepper

Method

1. Place a small, dry skillet over medium-low heat. Add 2 tablespoons of gochugaru, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of ginger powder, 1 tablespoon of fine sea salt, and 1 teaspoon of black pepper to the skillet. Stir the mixture continuously with a wooden spoon to prevent any burning. Toast the spices until they release a warm, aromatic scent, which should take a few minutes. The gochugaru will deepen slightly in color, indicating it's ready.
2. Once the spices are fragrant, remove the skillet from the heat and transfer the toasted mixture to a large plate or a shallow bowl. Spread the spices out evenly to allow them to cool completely. This cooling step is crucial to prevent moisture from forming when you store the rub, which could affect its shelf life.
3. Once the spices have cooled completely, you can choose to grind them for a finer texture or simply mix them thoroughly to ensure even distribution. If grinding, use a spice grinder or a mortar and pestle to achieve a uniform powder. If mixing, use a whisk or your hands to combine the spices evenly.
4. Transfer the finished Korean BBQ Rub to an airtight container, such as a glass jar with a tight-fitting lid. Ensure the container is completely dry before adding the rub to prevent clumping. Store the container in a cool, dark place, like a pantry or cupboard, to preserve the rub's potency.
5. For the best aroma and flavor, use the Korean BBQ Rub within a few months. This rub is perfect for seasoning pork belly and beef before grilling, adding a spicy and aromatic kick to your Korean BBQ dishes.