Korean Chili Salt

Ingredients

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

Method

1. Begin by placing a small, dry skillet over medium-low heat. Add 3 tablespoons of chili flakes to the skillet, spreading them out evenly. Stir gently and continuously with a wooden spoon until the chili flakes release a warm, spicy aroma and deepen slightly in color, about 2 to 3 minutes. Be careful not to let them burn, as this will impart a bitter taste.
2. Once the chili flakes are toasted, immediately transfer them to a plate to cool completely. This halts the cooking process and prevents them from continuing to toast in the residual heat of the pan.
3. In the same skillet, add 2 tablespoons of fine sea salt and 1 tablespoon of garlic powder. Stir the mixture gently over medium-low heat until the garlic powder becomes aromatic and the salt begins to look slightly toasted, about 1 to 2 minutes. The mixture should smell savory and slightly nutty.
4. Remove the salt and garlic powder mixture from the heat and transfer it to the same plate as the chili flakes to cool completely. This ensures all ingredients are at the same temperature before combining.
5. Once all ingredients are completely cool, combine the toasted chili flakes, salt, garlic powder, and 1 teaspoon of cumin in a spice grinder or mortar and pestle. Grind or mix until you achieve an even consistency, with no large pieces remaining. The mixture should be a uniform, vibrant red color.
6. Transfer the Korean Chili Salt to an airtight container, such as a glass jar with a tight-fitting lid. Store it in a cool, dark place, like a pantry or cupboard, to preserve its flavor and aroma.
7. For the best aroma and potency, use the Korean Chili Salt within a few months. This blend is perfect for seasoning meats, vegetables, or adding a spicy kick to any dish.