Korean BBQ: Blackening Seasoning

PREP TIME 5 minutes
MAKES ¾ cup

When I was a kid, I used to watch Justin Wilson’s Cookin’ Cajun TV show after school; it came on right after the Tom and Jerry cartoons. I loved it when he’d lean into the camera and tell you, “Ou-wheeeee! I garontee you’ll like this!” Watching those old shows still makes me laugh, but his food was serious. He cooked with rice and crayfish, so it kind of reminded me of the Korean food from home. In a way, he was my Julia Child. I’m still a huge fan of Cajun food, and I’ll pick up a jar of hot pickled okra (which is kind of like kimchi) at the store and eat it in the car. I can’t stop myself—sometimes I finish it before I even get home! As Justin would say, I garontee this seasoning will become part of your cooking!


¼ cup sweet paprika
¼ cup granulated garlic or garlic powder
¼ cup chili powder
2 teaspoons kosher salt


1. Combine the paprika, granulated garlic, chili powder, and salt in a small bowl and stir to mix.

2. Store in an airtight container in a cool, dark cupboard for up to 6 months.




Images and recipes courtesy of Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House, LLC. Copyright 2018 by Bill Kim and Chandra Ram. 


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