Recipe: Korean sesame salt
|Sesame salt can either be provided in a communal dish or in individual dishes. (Photo by Tammy Quackenbush)|
It seems silly to call this a recipe because a simple way of marrying salt and sesame seeds in a way that make them better together than they are by themselves.
Sesame salt is a typical Korean way to “cut” the salt usage while maximizing flavor in vegetables, braised and grilled meats.
Here are the ingredients:
- 3 tablespoons sesame seeds
- 1 teaspoon to 1 tablespoon coarse Korean sea salt
If the sesame seeds aren’t already toasted, it’s easy to do yourself in a cast iron skillet or wok. Just gradually stir and heat the sesame seeds over low heat until they start to turn golden brown and aromatic.
|You can use a spice grinder to blend the sesame salt. I’d advise you not to use your coffee grinder for this task. (Photo by Tammy Quackenbush)|
While the seeds are still warm, put them into a grinder or mortar. Stir in the sea salt of your choice and start grinding.
|This is simply a serving suggestion. Place a tablespoon of sesame salt in a small dish for each guest to increase the flavor profile of their own meal. (Photo by Jeff Quackenbush)|
I usually will do this as fresh as possible right before serving my main course, whether it’s a plate of Korean BBQ or Braised Short Ribs. If you aren’t making it for immediate use, store the sesame salt in a tightly covered jar.
Here’s a beautiful slideshow of a salt farm on Korea’s southwest coast.