Choi Kang-rok's Kelp Salt

Cooking tips 💡

• Using fresh, unused kelp generously will result in a salt with a much richer umami flavor.
• Be extremely careful of burns during the final crystallization stage when all moisture evaporates, as the salt splatters and is very hot.
• Using a non-stick pan or pot is much easier than a regular pan, as the salt will not stick to the bottom.
• The finished kelp salt has fine grains that dissolve quickly in the mouth. Use a small amount for dipping fried foods, or in meat broths like seolleongtang or gomtang, or fish dishes to add a deep flavor.

Recommended for 🙋

• ⭐Those who want to make a homemade seasoning with natural umami without artificial additives.
• ⭐Those who want a special salt to enhance the flavor of fried foods or meat dishes.
• ⭐Those who want to elevate the detail and completeness of their cooking with effort and time.