Homemade Adobo

Homemade Adobo

Corinn Blackwell
Condiments & Seasonings

Savory seasoning with a hefty amount of floral black pepper.

Homemade Adobo

Makes about 0.75 c

Adobo is one of the seasoning blends my mom kept on hand at all times and as an adult I found myself regularly reaching for to season meals once I got married. Since moving to Korea sixish years ago, I haven’t used it because I couldn’t justify the price of buying it online. Recently however, I found myself craving foods that could only be enhanced by a little adobo. At first, I used the herbs and spices individually until I realized I could mix my own adobo to use whenever I needed. After some research and trials, I had a homemade adodo that was everything I remembered with a fresher, punchier flavor.

“Recipe Tips:

1. I like to store my Adobo in a cool dark place in a jar with a piece of plastic wrap over the top before sealing with the lid. ”
 

Ingredients

36g (3 T) kosher salt

4g (4 t) dried oregano

26g (2.5 T) garlic powder

20g (5 t) onion powder

12g (1 T) ground black pepper

10g (2.5 t) ground cumin

7g (2.5 t) ground coriander

6g (1.5 t) MSG

5g (1.25 t) gochugaru - optional

3g (1.5 t) ground turmeric

Method

1.      In a spice grinder grind the salt and oregano for a few seconds to break the oregano down some.

Optionally you can pulse the salt and oregano 3 – 4 times rather than grinding completely so there are larger pieces of oregano.

  • Pour into a medium mixing bowl.

  • Add the remaining ingredients and mix well to combine.

  • Store in an airtight container.

2.      Use as desired.

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