Korean Samgyeopsal Grilling Salt
A fragrant, umami-forward salt blend designed specifically for Korean grilled pork belly (samgyeopsal) and other grilled meats. Toasted sesame seeds, crispy seaweed flakes, and garlic powder combine with sea salt and cracked black pepper to create a seasoning that enhances the meat's natural flavors without overpowering them. Make it fresh in 10 minutes and use it straight from the table at your Korean BBQ feast.
- Prep
- 5 min
- Cook
- 3 min
- Wait
- 2 min
- Total
- 10 min
- Makes
- About ⅓ cup (80 ml), enough for 8–12 servings of samgyeopsal
Steps
Before you start
- Have a small dry skillet or frying pan ready
- Measure all dry ingredients before toasting
- Cool the toasted sesame seeds completely before mixing
Toast the sesame seeds
- Place the white sesame seeds in a small dry skillet over medium heat.
- Toast for 2–3 minutes, stirring frequently with a wooden spoon or spatula, until fragrant and lightly golden.
- The seeds should smell distinctly nutty and toasted but not brown or dark.
- Watch carefully—sesame seeds burn quickly and will turn bitter if overdone.
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Ready when: Seeds are light golden in color and smell fragrant with a warm, nutty aroma
Tip: Don't walk away—sesame seeds burn quickly. Stir constantly to ensure even toasting and prevent dark spots.
Cool the toasted seeds
- Pour the hot toasted sesame seeds onto a small plate or into a shallow bowl.
- Let them cool completely for about 2 minutes at room temperature.
- This stops the cooking process and allows them to firm up, so they stay whole and crunchy when mixed into the blend.
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Ready when: Seeds feel cool to the touch and have lost their heat
Tip: Cooling them on a plate (rather than in the skillet) prevents carryover cooking that can turn them dark.
Prepare the remaining ingredients
- While the sesame seeds cool, place the sea salt and freshly cracked black pepper in a small bowl.
- Using your fingers, gently crumble the nori seaweed flakes into thin, bite-sized pieces directly over the bowl.
- Add the garlic powder to the bowl.
- Do not stir yet—just combine all dry ingredients loosely so you can see each component.
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Ready when: All ingredients are loosely combined in the bowl with nori visibly crumbled
Tip: Crumble the nori by hand rather than cutting it with a knife—this preserves its texture and prevents it from becoming a fine powder.
Mix until combined
- Add the cooled toasted sesame seeds to the bowl with the salt, pepper, nori, and garlic powder.
- Using a spoon, gently stir until all ingredients are evenly distributed throughout.
- Mix for about 1–2 minutes, tilting the bowl and stirring slowly so the sesame seeds stay whole and don't break into powder.
- The finished blend should be flecked with green (nori) and white (sesame) throughout, with no visible clumps of salt.
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Ready when: All ingredients are evenly mixed with no visible clumps of salt and visible flecks of nori and sesame throughout
Tip: Stir gently and slowly—aggressive mixing will crush the toasted sesame seeds into powder and eliminate the pleasant crunch.
Good to know
Tips
- Toast the sesame seeds fresh every time you make a batch—toasted sesame loses flavor more quickly than raw sesame, so don't pre-toast in bulk.
- Use this salt immediately at the Korean BBQ table. Diners pinch it between their fingers and sprinkle it directly onto the hot meat as it comes off the grill, or mix it into a small dipping dish for dipping grilled meat.
- For a spicier version, add ¼ teaspoon (0.5 g) of gochugaru (Korean red chili flakes) or a pinch of white pepper to the blend.
- This blend is not meant to be a heavy seasoning—it's meant to enhance, not mask, the rich, smoky flavor of grilled pork belly. Use a light hand.
Storage & reheating
Store in an airtight glass jar or container at room temperature, away from heat and direct sunlight. The blend will keep its fresh, toasted flavor for up to 2 months. For longer storage (up to 4 months), refrigerate in a sealed jar. Do not freeze. If the sesame seeds begin to smell rancid or the flavor fades, discard and make a fresh batch.
Substitutions
- nori seaweed flakes (toasted) → Ground kombu seaweed powder or dried kelp powder (use ½ teaspoon / 1 g). Kombu is more intensely umami. Reduce the amount by half since it's more concentrated than flaked nori.
- white sesame seeds → Black sesame seeds or a mix of white and black sesame seeds (maintain the same amount). Black sesame seeds add visual contrast and a slightly earthier flavor. White sesame seeds are traditional and more delicate.
- garlic powder → Finely ground dried garlic flakes (use ¾ teaspoon / 2 g) or onion powder (use ¼ teaspoon / 0.5 g). Garlic powder is most authentic. Onion powder shifts the flavor profile; use it only if you prefer a slightly sweeter taste.
- sea salt → Kosher salt (use 1½ tablespoons / 20 g) or fine sea salt. Kosher salt is less dense, so you need less by weight. Fleur de sel is elegant but expensive; save it if you prefer.
