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Bulgogi Salt & Sriracha Lime Salt

Thanks Kevin for this tutorial. I am having a great time thinking up new salts!

I started with your sriracha lime salt (featured on the right) because it sounded so damn good! Worked beautifully.

Then I had an idea to boil down a Bulgogi marinade I had tested a couple weeks ago and use that as a flavour base (featured on the left). The salt smells amazing! I added about half the amount of soy sauce to the recipe before realizing that it probably doesn't need soy at all seeing as I was making salt. So next time I would omit the soy from the recipe as it did turn out a bit salty even for salt.

You can find the recipe I used here. http://food52.com/recipes/36459-pork-bulgogi-yakitori

I pretty much just boiled it down in a saucepan until it was the consistency of sriracha and then once cooled, I used 2 Tbsps to a half cup of kosher salt. Yum!

Thanks again!

Dawne

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