Best 7 Korean Spice Rub Recipes

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In the culinary world, Korean cuisine stands out for its bold and unique flavors, with Korean spice rub playing a pivotal role in many iconic dishes. This blend of spices brings together the essence of Korean cuisine, offering a harmonious balance of heat, sweetness, and depth of flavor. Whether you're seeking to explore the rich traditions of Korean cooking or simply looking to add a vibrant touch to your meals, discovering the best recipe for Korean spice rub is the key to unlocking a world of culinary possibilities.

Here are our top 7 tried and tested recipes!

KOREAN MAGIC DUST BBQ DRY RUB



Korean Magic Dust BBQ Dry Rub image

The only BBQ dry rub you'll ever need!

Provided by The Subversive Table | Lis Lam

Categories     dry rub

Number Of Ingredients 9

1/2 cup Gochukaru
1/2 cup smoked paprika
1/4 cup sea salt (finely ground)
1/4 cup brown sugar (packed)
1/4 cup ground cumin
1/4 cup granulated garlic
2 Tbsp mustard powder
2 Tbsp black pepper
2 Tbsp cayenne

Steps:

  • In a large bowl, add all ingredients mix until well combined. Use a whisk to break up the brown sugar chunks, if necessary. The dry rub should be uniform in color.
  • Transfer and store in a sealed, air-tight container. I use an old jam jar. Store at room temperature, in your cupboard. It will keep for a long time, up to a year.
  • Use as a dry rub for chicken, fish, ribs, beef brisket, etc. Or sprinkle on top of french fries, burgers, roasted vegetables -- everything!

KOREAN SPICE RUB



Korean Spice Rub image

Korean barbecue is a combination of Asian flavors with deep heat and meaty goodness. This Korean spice rub has all those flavors. Particularly good on beef, this rub is perfect to have on hand for almost anything. You can find Gochugrau powder in Asian markets or online.Photo by: bhofack2/Depositphotos

Provided by Sabrina Baksh

Categories     Rubs

Time 5m

Number Of Ingredients 9

1 tablespoon sesame seeds (toasted )
1 tablespoon brown sugar
1 teaspoon soy sauce powder
1 teaspoon onion powder
1/2 teaspoon granulated garlic
1/2 teaspoon coarse salt
1/4 teaspoon powdered ginger
1/4 teaspoon gochugaru (Korean chili powder)
1/4 teaspoon white pepper

Steps:

  • Combine all the ingredients in a small bowl and apply to meats. Double or triple the recipe for future use or large amounts of meat. Simply combine and store rub in an airtight container or jar for up to 1 year after preparation. Do not store any rub that has come into contact with raw meat.

Nutrition Facts : Calories 108 kcal, Carbohydrate 17 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 1178 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving

BEST SPICE RUB RECIPE BY TASTY



Best Spice Rub Recipe by Tasty image

Here's what you need: paprika, brown sugar, mustard powder, chili powder, cumin, granulated garlic, cayenne, kosher salt, ground pepper

Provided by Alix Traeger

Time 30m

Yield 1 cup

Number Of Ingredients 9

¼ cup paprika
2 tablespoons brown sugar
1 tablespoon mustard powder
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons granulated garlic
1 tablespoon cayenne
2 tablespoons kosher salt
2 tablespoons ground pepper

Steps:

  • In a jar, add all the spices and shake until combined.
  • Store in a tightly covered container, such as a mason jar, for up to a year.
  • Season your favorite meats and vegetables with the rub.
  • Enjoy!

Nutrition Facts : Calories 335 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 20 grams, Protein 12 grams, Sugar 22 grams

SUN'S KOREAN MARINATING SAUCE



Sun's Korean Marinating Sauce image

My father used to catch albacore and our Korean neighbor, Sun, gave us this fantastic recipe. My parents would marinate the fish and then broil or barbecue it.

Provided by JFRESNO

Categories     Seafood     Fish     Tuna

Time 3h

Yield 4

Number Of Ingredients 9

4 (4 ounce) albacore tuna steaks
6 tablespoons sugar, divided
2 tablespoons sesame seeds
1 green onion, sliced
1 clove garlic, minced
1 teaspoon chopped fresh ginger root
½ cup soy sauce
2 tablespoons sesame oil
salt and pepper to taste

Steps:

  • Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
  • In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
  • In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
  • Preheat the oven broiler.
  • Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 22.8 g, Cholesterol 50.7 mg, Fat 10.1 g, Fiber 0.9 g, Protein 29.1 g, SaturatedFat 1.5 g, Sodium 1846.2 mg, Sugar 19.4 g

KOREAN BARBECUE WET RUB



Korean Barbecue Wet Rub image

Make and share this Korean Barbecue Wet Rub recipe from Food.com.

Provided by dicentra

Categories     Meat

Time 5m

Yield 3 tablespoons

Number Of Ingredients 5

1/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons low sodium soy sauce
2 teaspoons dark sesame oil
4 garlic cloves, minced

Steps:

  • Combine all ingredients.
  • Refrigerate in an airtight container for up to 1 week.
  • Rub on meat just before grilling.

Nutrition Facts : Calories 103.5, Fat 3, SaturatedFat 0.4, Sodium 900.8, Carbohydrate 19.5, Fiber 0.1, Sugar 17.7, Protein 0.4

ASIAN DRY RUB



Asian Dry Rub image

Make and share this Asian Dry Rub recipe from Food.com.

Provided by queenbeatrice

Categories     < 15 Mins

Time 5m

Yield 7 tsp, 1 serving(s)

Number Of Ingredients 7

1 tablespoon black peppercorns, crushed
1/4 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 teaspoons anise seeds, crushed
1/4 teaspoon ground cloves

Steps:

  • Stir together the spices.
  • Store in a jar with a tight fitting lid.
  • Rub spice mixture evenly over meat, coating the entire surface.
  • Cover and refrigerate for several hours.
  • Fry, roast, grill or cook in whatever manner you prefer.

Nutrition Facts : Calories 35.8, Fat 0.7, SaturatedFat 0.1, Sodium 585.6, Carbohydrate 7.9, Fiber 1.4, Sugar 4.5, Protein 0.7

KOREAN BBQ BABY BACK RIBS



Korean BBQ Baby Back Ribs image

When you live-and cook-in Kentucky, you need to know your ribs. Chef Edward Lee starts his baby back rib recipe with a classic dry rub, then cooks the racks low and slow in a sauce spiked with spicy gochujang, a nod to his Korean roots. (Note: Ribs need to chill overnight in the fridge, so plan ahead!)

Provided by Edward Lee

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 15

3/4 cup ketchup
1 stick unsalted butter
1 cup brown sugar
1/4 cup soy sauce
1/4 cup worcestershire sauce
1 teaspoon freshly ground black pepper
3 cups gochujang, Korean fermented chili paste, available at Asian markets or online
1 cup cider vinegar
4 cloves garlic, minced or grated
1/4 cup kosher salt
1/4 cup brown sugar
1 tablespoon paprika, sweet or smoked
1 tablespoon garlic powder
1 tablespoon Freshly ground black pepper
2 racks baby back ribs, about 3½?4 pounds

Steps:

  • BBQ sauce: In a saucepan, bring all ingredients to a simmer over low heat. Cook uncovered, 1-2 hours. (Note: Sauce can also be made while the ribs are baking during the first hour, Step 3.)
  • Ribs: Combine dry ingredients in a mixing bowl. Place ribs on a rimmed baking sheet lined with parchment paper. Sprinkle rub all over the ribs, using more on the meaty side. Massage the rub into the meat (tip: wear non-latex gloves for easy cleanup). Cover with foil and chill in the refrigerator at least 4 hours, preferably overnight.
  • Preheat oven to 250 degrees F. Remove ribs from refrigerator and wrap each rack tightly in foil. Place them in a roasting pan side by side and bake 1 hour. (Alternatively, you can smoke the ribs, uncovered, in a smoker at 220 degrees F for 1 hour.)
  • Take the ribs from the oven and remove the foil. Return the ribs to roasting pan; pour any liquid in the foil over the ribs. Pour the BBQ sauce over the ribs. Loosely cover pan with foil and bake 1 hour 15 minutes to 1 hour 45 minutes, basting halfway through.
  • Assembly: Remove ribs from oven and place on a cutting board. Cut into two-rib portions and serve stacked on a platter, with extra sauce from the pan on the side.

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • Be sure to marinate the chicken for at least 30 minutes, or up to overnight.
  • If you don't have time to marinate the chicken, you can simply rub the spice mixture on the chicken before cooking.
  • Cook the chicken over medium heat to prevent it from drying out.
  • Serve the chicken with your favorite sides, such as rice, vegetables, or salad.

Conclusion:

Korean spice rub is a versatile and flavorful blend of spices that can be used to add a delicious kick to chicken, beef, pork, or vegetables. It is easy to make and can be used in a variety of dishes. Whether you are looking for a simple weeknight meal or a special occasion dish, Korean spice rub is a great option. So next time you are looking for a new way to spice up your meals, give Korean spice rub a try. You won't be disappointed!

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