Korean House Rub 2

Ingredients

• 2 tbspground cumin
• 2 tbsppaprika
• 1 tbspground coriander
• 1 tspblack pepper
• 1 tbspfine sea salt

Method

1. Begin by placing a small, dry skillet over medium heat. Add 2 tablespoons of ground cumin, 2 tablespoons of paprika, 1 tablespoon of ground coriander, and 1 teaspoon of black pepper to the skillet. Stir the spices continuously with a wooden spoon to prevent burning. Toast them until they release a warm, aromatic fragrance, which should take a few minutes. The spices should slightly darken in color, indicating they are ready.
2. Remove the skillet from the heat and transfer the toasted spices to a plate to cool completely. This cooling step is crucial to prevent any moisture from forming when you grind or mix them, which could affect the texture and shelf life of the rub.
3. Once the spices have cooled, combine them with 1 tablespoon of fine sea salt in a spice grinder or a mortar and pestle. If using a spice grinder, pulse until the mixture is evenly ground and well combined. If using a mortar and pestle, grind until the blend is uniform in texture, ensuring the salt is evenly distributed throughout the mix.
4. Transfer the finished Korean House Rub 2 to an airtight container. A glass jar with a tight-fitting lid works well for this purpose. Store the container in a cool, dark place, such as a pantry or cupboard, to preserve the rub's aroma and potency.
5. For optimal flavor, use the rub within a few months. Over time, the spices may lose their intensity, so it's best to make only as much as you can use within this period.