Name: Korean BBQ Seasoning
Prep time: 5 min
Cook time: PT-472608H25M58S
Total time: 10 min
Cuisine: Seasoning
Ingredients: 1 tablespoon black peppercorns (about 1 ½ tablespoons ground); 1 tablespoon yellow mustard seeds (about 1 ½ teaspoons ground); 1 teaspoon cumin seeds (about 1 ¼ teaspoons ground); 1 teaspoon coriander seeds (about 1 ¼ teaspoons ground); 1 teaspoon fennel seeds (about 1 ¼ teaspoons ground); 1/3 cup kosher salt; 1/4 cup paprika; 1/4 cup brown sugar; 1/4 cup white sugar; 3 tablespoons gochugaru; 1 teaspoon chipotle powder; 2 teaspoons granulated garlic

Ingredients

Scale

1 tablespoon black peppercorns (about 1 ½ tablespoons ground)
1 tablespoon yellow mustard seeds (about 1 ½ teaspoons ground)
1 teaspoon cumin seeds (about 1 ¼ teaspoons ground)
1 teaspoon coriander seeds (about 1 ¼ teaspoons ground)
1 teaspoon fennel seeds (about 1 ¼ teaspoons ground)
1/3 cup kosher salt
1/4 cup paprika
1/4 cup brown sugar
1/4 cup white sugar
3 tablespoons gochugaru
1 teaspoon chipotle powder
2 teaspoons granulated garlic

Cook Mode Prevent your screen from going dark

Instructions

Toast the peppercorns, mustard, cumin, coriander, and fennel seeds on a dry skillet at medium heat for a few minutes until aromatic. Remove from heat and allow them to cool.
Add to a spice grinder and grind to a medium coarseness.
Combine with the rest of the spices to make the seasoning blend.
Store in an airtight container. This dry rub recipe will stay the freshest for about a month.

Notes

Conversions are provided if you do not have whole spices. End results will not be as bold, but the measurements will be similar.

Author: Brad Prose
Prep Time: 5 minutes
Cook Time: 5 mintues
Category: Rubs & Seasonings
Method: Mixing
Cuisine: Seasoning

Keywords: seasoning, BBQ rub, Korean BBQ, Korean BBQ seasoning, dry rub recipe