Sea salt is made by the natural evaporation of ocean water, leaving the salt behind. It’s chunky and easy to grab and contains trace minerals from the ocean. It can be used for making kimchi but I personally use kosher salt which is easier to find and also chunky. See more about the difference between different kinds of salt on my blog.
- Sea salt
- Classified under: Seasonings & Condiments
- Korean name: 바다소금
- Romanized: Badasogeum
- Wikipedia entry for sea salt (badasogeum)
My cookbooks
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
Want my recipes in your email?
My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month. Here's the letter from November if you want to see what it's like.