Types of Korean Salt

1. sea salt (천일염)
Unprocessed salt leaves a fine but bitter taste. Instead of using it for cooking, use it to marinate cabbage, pickle fish, or make sauces. When making kimchi, we use sea salt from which the bittern has been removed for 3 years.

2. Flower salt (꽃소금)
It is crystallized salt from which impurities have been removed from sea salt. It has a slightly saltier taste and has smaller particles. It is mainly used as a seasoning for side dishes and soups.

3. Grilled Salt (구운소금)
Salt baked at high temperature. The bitterness is removed, and it is soft and less salty. It goes well with all kinds of dishes, including pickles, stews, and raw vegetables. It is usually salt that has been roasted 1-3 times.
Bamboo salt is the most expensive of all grilled salts. It is usually salt that has been roasted 3 to 9 times.

4. Herb Salt (허브 소금)
Salt made by adding seasonings to salt. It is good for adding flavor to dishes, and when added to dishes such as meat and fish, it reduces odor and adds a clean taste.

5. To taste - salt (맛 소금)
Seasoning is added to the salt to add umami. Often used for grilling seaweed.