Korean Job Discussion Forums

[Artris]

SO back home we bought salt in these containers from "Mortin". This salt was wonderful and didn't clump together.

I bought a bag of mineral salt here and while it tastes right (strong), its all clumping. Large patches fall out at a time and it makes it hard to salt my potatoes, for example. I tried seasoning salt but this tastes much weaker, is more expensive and I'm not convinced its purely salt. Sea salt is next on the list, but it looks like I'll have the same problem (I like the taste of sea salt however).

What is the korean for "salt that doesn't clump" (aka the korean name of regular salt that doesn't clump). I'm probably missing something basic here: I've never been much of a cook.

[iammac2002]

I got salt from Kim's Club that looks nice and runny. 미 원 makes 맛 소 금. It's been open a few days and still hasn't gone clumpy.

[eamo]

You could just rub the clump of salt with your fingers.

Korea is very humid in the summer. Salt will clump.

[blackjack]

[lsrupert]

I bought a big box of Mortin's salt at Costco. Pretty sure that you could still get it there. I haven't been back in a couple of months, though. Good luck!

[vincentmiser]

Hey,
I am from a humid city in my country. What almost all of the restaurants do there is to put about a half-teaspoon of dry rice into the salt container/shaker.

It seems to work....
I guess you would put more into a bag of salt.

[Artris]

Thanks! Someone actually told me about the rice trick, but I had forgotten. I'll give it a shot.