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Korean Chili Salt 2

Serves about 1/2 cup Spice Mix vegan, Spice Mixes

Korean Chili Salt 2

Korean Chili Salt 2 is a pantry staple that transforms even the simplest dishes into vibrant Korean fare. This blend is a modern twist on traditional Korean seasoning, often sprinkled over grilled meats, used to season soups, or dusted on roasted vegetables. Although it doesn't adhere to a specific occasion, its versatility makes it an everyday essential in Korean kitchens, ensuring that a punch of flavor is always within reach.

This seasoning blend brings together the fiery warmth of chili flakes with the deep, savory notes of garlic powder and cumin. The fine sea salt acts as a perfect carrier, balancing the heat and earthiness, creating a harmonious mix that tingles on the tongue. It’s the kind of bold, spicy-salty combination that can elevate any dish, making it a trusty companion on the Korean table.

Ingredients

  • 3 tbspchili flakes
  • 2 tbspfine sea salt
  • 1 tbspgarlic powder
  • 1 tspcumin

Method

  1. Start by placing a small, dry skillet over medium-low heat. Add 3 tablespoons of chili flakes, ensuring they are spread evenly across the pan. Stir them gently with a wooden spoon, allowing the heat to release their natural oils. You'll know they're ready when the chili flakes become slightly darker and you can smell a warm, spicy aroma.
  2. Reduce the heat to low and add 2 tablespoons of fine sea salt to the skillet. Stir continuously to prevent the salt from clumping and to ensure it absorbs some of the chili's heat and aroma. The salt should take on a slight reddish hue, indicating it's well mixed with the chili oils.
  3. Add 1 tablespoon of garlic powder to the skillet, stirring it into the chili and salt mixture. The garlic powder should become fragrant, releasing a savory aroma that complements the spice of the chili.
  4. Finally, sprinkle in 1 teaspoon of cumin. Stir the mixture thoroughly, allowing the earthy scent of cumin to blend with the other spices. The mixture should be well combined, with a uniform color and texture.
  5. Remove the skillet from the heat and transfer the spice blend to a cool, dry plate. Spread it out evenly to allow it to cool completely. This step is crucial to prevent moisture from forming, which could affect the texture and flavor of your spice blend.
  6. Once the spice blend is completely cooled, transfer it to a spice grinder or mortar and pestle. Grind the mixture until it reaches a fine, even consistency. If you prefer a coarser texture, you can simply mix it well with a spoon.
  7. Transfer the ground spice blend into an airtight container. Ensure the lid is tightly sealed to maintain freshness. Store the container in a cool, dark place, such as a pantry, to protect it from light and heat.
  8. For the best aroma and flavor, use your Korean Chili Salt 2 within a few months. This blend is perfect for adding a spicy, savory kick to your favorite Korean dishes.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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