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Salts of the World · South Korea

Bamboo salt (jugyeom)

Korean sea salt packed in bamboo and roasted up to nine times, until it melts into a dark, rock-like mass.

죽염 (jugyeom)

By The Salt AlmanacUpdated November 8, 2026

Illustration of Bamboo salt (jugyeom)
Illustration: The Salt Almanac

At a glance

OriginSouth Korea
TypeSpecialty salt
How it's madeWest-coast sea salt is packed into thick bamboo stems, sealed with yellow clay, and roasted in a pine-wood fire at about 800 °C for 12–14 hours. The salt is ground, repacked and roasted again, up to nine times; the final firing above 1,000 °C melts it.
Colour and textureGrey to dark, with blue, yellow, red, white and black crystals; the most prized is “purple bamboo salt.”
Best forSeasoning, and in Korea also toothpaste and soap.
Swap withSea salt, though it will lack the roasted flavour.
Health claimsIt is used in Korean folk medicine, but it is still 85–98% sodium chloride.

The story

Bamboo salt was traditionally roasted two or three times; the nine-times method was developed in the 20th century. The bamboo burns away during roasting, leaving a column of salt that has picked up a distinctive flavour Koreans call gamrojung.

Label check

What the labels claim

These health claims appear on packaging and in wellness media. We include them so you can recognise them; none is supported by good evidence.

“Detoxifies the body and has special healing powers”UnverifiedWhat the evidence says: Bamboo salt is part of Korean folk medicine, but it is 85–98% sodium chloride, and we found no good human evidence for these claims.

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Cite this page

For school projects and reports. Teachers often prefer the original sources too: see the list below.

The Salt Almanac. (2026, November 8). Bamboo salt (jugyeom). https://saltalmanac.com/salts/bamboo-salt

Original sources

  1. Wikipedia. Bamboo salt. https://en.wikipedia.org/wiki/Bamboo_salt