I’ve had several reminders recently of the power of food to help us connect with others. After a tragic event that a friend experienced, our community of friends came together to show support to the family by organizing a meal sign-up. The online sign-up was filled within minutes of it being posted. It was a very tiny way to show love to a family that so deserved some comforting from friends.
Inspired by everyone’s generosity, I went into my overgrown herb garden, and thinned out massive rosemary and thyme bushes, with the mission to dry the herbs and send them out as small care packages to various friends and family across the country. I was late with several birthday gifts, and my brother-in-law in NY was on top of my gift list. I couldn’t think of a better gift than some dried thyme and rosemary salts for him to use on his steaks, which he adores.
Along with the steak rubs, I included a Korean spice rub that stars Korean chili flakes and ground sesame seeds. Besides being great on steaks and roasted vegetables, it can be used as a base for marinades and sauces. (For marinades and sauces, add a couple of tablespoons of rub to vegetable oil, sugar, soy sauce, and rice wine vinegar.)
- 2 tbs coarse kochugaru
- 2 tbs toasted sesame seeds
- 1/2 tsp ground white pepper
- 1 tbs whole or ground black pepper
- 1/4 tsp ground dried ginger
- 1/2 tsp garlic powder
- Grind the ingredients in a spice grinder. Or use a mortar and pestle to combine ingredients.
- Place in an air-tight container.
Roasted Potatoes with Korean Spice Rub
Peel 4 russet potatoes. I like to leave some skin on. Chop them into chunks. Drizzle 1 tbs of vegetable oil on potatoes. Spinkle 1/2 tsp of salt and 1 tbs of Korean Spice Rub on them, and mix well. Roast at 400 degrees F for 25-30 minutes. (If you like a little less spice, reduce amount of rub.)