Edward Kim, of Mott St. in Chicago, delivers a final hit of seasoning with this condiment. Solar salt is coarse and crunchy and keeps its shape; Asian markets stock it, but kosher salt is fine, too.
Recipe information
Yield
makes about ⅓ cup Servings
Ingredients
¼
cup toasted sesame oil
2
tablespoons Korean solar salt or kosher salt
Freshly ground black pepper
Need to make a substitution?
Preparation
Combine oil and salt in a small bowl; season with pepper.
Nutrition Per Serving
Calories (kcal) 120 Fat (g) 14 Sodium (mg) 2880 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Saturated Fat (g) 2 Cholesterol (mg) 0