Gochugaru (Korean red pepper flakes) adds a fruity, peppery note to this spice mixture. Delicious on Asian dishes, avocados, eggs, and fish.
Heat oven to 350°. Toss 1 small bunch (about 8 ounces) Tuscan kale, ribs and stems removed, with 2 teaspoons extra-virgin olive oil on a rimmed baking sheet, and arrange in an even layer. Bake until crisp, 15 to 20 minutes (tossing halfway through). Let cool completely. Using your hands, crumble the dried kale into a medium bowl. Stir in 2 tablespoons bonito flakes; 2 tablespoons toasted sesame seeds; 1 sheet roasted nori, crumbled or cut into small pieces; and 1 to 2 teaspoons gochugaru or other mild red chili flakes. Makes 3/4 cup; refrigerate in an airtight jar for up to 1 week.
Recipe by Laura Rege.