Korean Instant Pot Braised Salt

Name: Korean Instant Pot Braised Salt
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 3 tbsp (24 g) gochugaru (Korean red chile flakes); 2 tbsp (32 g) sea salt; 4 whole pods (6 g) star anise pods; ⅓ cup (50 g) sesame seeds, white or mix of white and black; 1½ oz (43 g) fresh ginger root, peeled and finely minced; 1 tbsp (9 g) garlic powder; ½ tsp (1 g) white ground pepper

From the MyKitchenBank Kitchen

A fragrant, complex spice blend that infuses braised dishes with Korean warmth and depth. This blend combines gochugaru's fruity heat, toasted sesame, aromatic star anise, and fresh ginger to season proteins and vegetables in the Instant Pot. Use it to season braising liquids, rub it on meat before cooking, or finish dishes with a pinch for layered flavor. Makes enough for 4–5 Instant Pot braises (2–3 pounds of protein each).

Prep: 15 min
Cook: 8 min
Wait: 5 min
Total: 28 min
Makes: About ½ cup (80 g) spice blend, enough for 4–5 Instant Pot braises

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Steps

Before you start

Have a small glass jar ready for storage
Use a spice grinder or mortar and pestle
Toast star anise and sesame seeds in a dry skillet to deepen their flavors
Ginger should be fresh and peeled

1
Toast star anise and sesame
- Place the star anise pods and sesame seeds in a small 8-inch skillet over medium heat.
- Shake and stir constantly for 3–4 minutes until fragrant and the sesame seeds are golden and beginning to pop.
- They should smell toasty and warm.
- Transfer immediately to a plate to cool for 5 minutes.
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Ready when: Sesame seeds are golden, spices smell fragrant and toasty
Tip: Don't leave the pan unattended; burnt spices taste bitter. If they smoke, remove from heat immediately.
2
Dry-toast ginger and garlic
- Return the skillet to medium heat (no oil needed).
- Add the minced fresh ginger and garlic powder.
- Stir constantly for 2–3 minutes until the ginger is almost dry and releases a warm, concentrated aroma.
- The ginger should darken slightly and shrink a bit.
- Immediately transfer to the cooled star anise and sesame.
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Ready when: Ginger is mostly dry, color is deeper, aroma is concentrated and warm
Tip: Toasting fresh ginger removes moisture and intensifies flavor. If it scorches, start over with a new batch.
3
Grind spices to coarse powder
- Working in batches, add the cooled toasted spices (star anise, sesame, ginger, garlic) to a spice grinder or mortar and pestle.
- Pulse or grind until broken down into a coarse, grainy texture—aim for bits the size of breadcrumbs, not a fine powder.
- You want texture and visual interest, not a uniform dust.
- Transfer to a clean glass jar.
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Ready when: Mixture is coarse and grainy, with visible star anise pieces and sesame bits
Tip: Don't over-grind. If your mixture becomes a fine powder, it will clump when stored and lose the toasty texture.
4
Mix in salt, pepper, and gochugaru
- Add the sea salt, white pepper, and gochugaru to the jar.
- Stir well with a small spoon or shake vigorously with the lid on until evenly combined.
- The blend should have a reddish hue from the gochugaru flakes with visible white sesame seeds and star anise pieces throughout.
- It should smell warm, fruity-spicy, and aromatic.
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Ready when: Blend is evenly mixed with visible red, white, and tan flakes; aroma is balanced and warm
Tip: Mix thoroughly so salt and gochugaru don't settle at the bottom. Store with the lid sealed.

Good to know

Tips

Use this blend to season the braising liquid in your Instant Pot: add 1–2 tablespoons to the liquid base (broth, soy sauce, water) before pressure cooking 2–3 pounds of protein. The steam infuses the spices' flavors throughout.
For a dry rub, mix 2–3 tablespoons of this blend with 2 tablespoons vegetable oil to form a paste. Coat beef short ribs, pork belly, or chicken thighs, let sit 30 minutes to 2 hours, then pressure cook on high for 25–30 minutes (protein-dependent).
Sprinkle a pinch on finished braised dishes for a fresh, spicy top note. The white pepper adds a slightly numbing heat similar to Sichuan pepper, layering complexity.
Toast the unground spices longer (5–6 minutes) if you prefer a deeper, smokier flavor, but watch carefully to avoid burning. Adjust heat to medium-low if your stove runs hot.

Make ahead

You can prepare this spice blend up to 3 weeks ahead. Toast and grind the spices, then store in a sealed glass jar at room temperature. The flavors are actually fresher and more potent when made 1–2 days before use.

Storage & reheating

Room temperature in a sealed glass jar away from light and heat: up to 3 weeks. The blend will gradually lose potency as the sesame oils oxidize. For longer storage, freeze in an airtight container for up to 2 months. Reheat is not applicable; use straight from the jar to season braising liquids or as a finishing sprinkle.

Substitutions

gochugaru (Korean red chile flakes) → Kashmiri chili powder or Aleppo pepper. Use the same amount. Kashmiri is milder and earthier; Aleppo is fruity and less hot. The flavor profile shifts but remains balanced.
sesame seeds → Black sesame seeds or a 50/50 mix of white and black. Black sesame has a deeper, nuttier flavor. Adjust for visual preference.
fresh ginger root → Dried ginger powder (1½ tsp / 3 g). Dried ginger is spicier and less fresh-tasting but works in a pinch. Use half the amount.
star anise pods → Fennel seeds or a mix of fennel and whole cloves (¼ tsp cloves). Fennel is milder and lighter; cloves add spice and depth. The licorice note becomes more subtle.