Korean Barbecue Wet Rub Food

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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 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

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