|4 × 20 × 27 cm
Pork, Fattier Meats, Chicken Thighs
A perfect blend of sweet and spicy flavours to add to chicken and pork.
Mild – Medium
May contain traces of Nuts & Sesame.
Coconut Sugar, Chillis Gochugaru, Chilli's Mulato, Smoked Paprika, Ginger, Beetroot, Oak Smoked Salt
Reseal after opening and store in a cool dark place
Amazing on Pork Belly, Ribs, Chicken Thighs and Wings
Korean Spice (100g) (Mild) – Multi Award Winning
This blend brings great authentic Korean flavours and aromas to your BBQ whilst leaving you with subtle smoky tones.
Due to the nature of the chillies and grind our small batch production can have slight heat intensity changes, We test all our batches for heat and whilst this is marketed as a mild spice this batch would be more Medium Heat.
“I was very impressed with the aroma and flavour of this powerful seasoning and tried it on beef and on fish, but I think it would work on vegetables from the grill or the pan too. The combination of the spice’s coconut sugar and smoked salt is a real winner.”
“I think the versatility and quality of this simple but wonderful pot of magic is fabulous and I would score it a 10 out of 10. As a chef of 42 years now I would not hesitate to recommend.”
Judged by Paul Askew
How to Use –
We use this on Pork belly particularly because of the fattier cut of meat that allows the rubs to really penetrate the meat. It is really good when added to a little oil or yoghurt to make a wet marinade.
When it comes to Heat we class this as mild as the raw spices tend to be quite hot in their original state, but allowing to mix with the meats brings the temperature down to a palatable heat where the flavours can come through.
Tip: If you are planning on using a BBQ then try to bring the meat up to temperature slowly using indirect heat, rather than placing the seasoned meat directly on the open flame. This will allow some of the juices and fats to form a paste with your seasoning. This will avoid burning the seasoning and ending up with a charred powder.