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Korean Magic BBQ Dust

The only BBQ dry rub you'll ever need!
Prep Time5 mins
Course: dry rub
Cuisine: American, Fusion Food
Keyword: BBQ rub, Korean, Magic Dust
Servings: 2.5 cups
Author: The Subversive Table | Lis Lam


  • Big Bowl
  • Glass Jar (big enough to hold 2 1/2 cups)


  • 1/2 cup Gochukaru
  • 1/2 cup smoked paprika
  • 1/4 cup sea salt (finely ground)
  • 1/4 cup brown sugar (packed)
  • 1/4 cup ground cumin
  • 1/4 cup granulated garlic
  • 2 Tbsp mustard powder
  • 2 Tbsp black pepper
  • 2 Tbsp cayenne


  • In a large bowl, add all ingredients mix until well combined. Use a whisk to break up the brown sugar chunks, if necessary. The dry rub should be uniform in color.
  • Transfer and store in a sealed, air-tight container. I use an old jam jar. Store at room temperature, in your cupboard. It will keep for a long time, up to a year.
  • Use as a dry rub for chicken, fish, ribs, beef brisket, etc. Or sprinkle on top of french fries, burgers, roasted vegetables -- everything!


*If you'd like a spicier rub, add 1-2 Tbsp more mustard powder or cayenne.  Or both!