Korean Spice-Mild-100g

Korean Spice-Mild-100g

£8.99

Bring bold Korean-inspired flavour to your kitchen with this award-winning mild seasoning. Gochugaru and Mulato chillies combine with coconut sugar, smoked paprika, garlic and ginger to create a sweet, smoky blend perfect for pork, beef, fish, vegetables and BBQ cooking.

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  • Great Taste Award 2022 Great Taste Award 2022
  • Great British Food Awards 2023 - Gold Great British Food Awards 2023 - Gold
  • British Food Awards 2022 Finalist British Food Awards 2022 Finalist

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. Gold Awarded.

Paul Askew

Description

Multi-Award-Winning, Sweet & Smoky

Our Korean Spice Blend delivers a bold balance of gentle chilli warmth, sweetness and smoky depth. Gochugaru provides vibrant colour and mild fruity heat, while Mulato chilli adds deeper, earthier notes.

Flavour Profile

Coconut sugar brings a subtle sweetness that complements the smoked paprika and oak-smoked salt. Garlic and ginger provide aromatic warmth, while beetr

Multi-Award-Winning, Sweet & Smoky

Our Korean Spice Blend delivers a bold balance of gentle chilli warmth, sweetness and smoky depth. Gochugaru provides vibrant colour and mild fruity heat, while Mulato chilli adds deeper, earthier notes.

Flavour Profile

Coconut sugar brings a subtle sweetness that complements the smoked paprika and oak-smoked salt. Garlic and ginger provide aromatic warmth, while beetroot contributes colour and a gentle earthy sweetness.

Perfect for pork belly, beef, fish and vegetables, this versatile Korean-inspired blend can be used as a dry rub or mixed into marinades. Grill or roast over a moderate heat, then finish briefly over direct heat to develop a lightly caramelised crust.

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How to use

  • For pork belly: Apply evenly with a little oil and refrigerate for at least 30 minutes before roasting or grilling.
  • For beef or fish: Rub lightly over steaks or salmon before pan-searing, roasting or barbecuing.
  • For vegetables: Toss mushrooms, aubergines, courgettes or sweet potatoes with oil and seasoning before cooking.
    • For pork belly: Apply evenly with a little oil and refrigerate for at least 30 minutes before roasting or grilling.
    • For beef or fish: Rub lightly over steaks or salmon before pan-searing, roasting or barbecuing.
    • For vegetables: Toss mushrooms, aubergines, courgettes or sweet potatoes with oil and seasoning before cooking.
    • On the BBQ: Begin over indirect heat, then finish briefly over direct heat to caramelise the surface while reducing the risk of scorching.
    • For marinades: Mix with oil, soy sauce and a splash of rice vinegar before coating meat or vegetables.
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