← Back to Search Results
Korean
Toasted Sesame Seeds

Photo by: Joseph De Leo
Comments: 0
 

Recipe

(Ggae)

Sesame seeds are one of the major staples of Korean cooking. Although you can buy seeds already toasted, the flavor is much better when you toast the seeds yourself. It’s easy to do, and toasting them brings out the wonderful nutty flavor. They will keep for months in an airtight container in the fridge, but keep even longer in the freezer.

Yield: Makes 1 cup

Ingredients

  • 1 cup sesame seeds

Directions

1 Place the seeds in a heavy skillet over a very low flame. With a wooden spoon or spatula, stir the sesame seeds until they turn a dark golden brown. Take care since the seeds will occasionally pop in the pan during toasting.

2 Remove from heat and allow the seeds to cool to room temperature. Store in an airtight container in the refrigerator or freezer.

Notes

VARIATION: You may wish to crush the seeds before storing for use in certain recipes. Use a mortar and pestle, a blender, or a food processor to crush the seeds. Sesame seeds stored in the refrigerator or freezer will have a longer shelf life.


© 2005 Cecilia Hae-Jin Lee
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

52kcal (3%)
88mg (9%)
0mg (0%)
0mcg RAE (0%)
42mg
32mg
2g
0g
1g
2g
0mg (0%)
1mg (0%)
1g (3%)
4g (7%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
lidias-italy Lidia's Italy
by Lidia Bastianich
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
living-raw-food Living Raw Food
by Sarma Melngailis
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
cooking-for-friends Cooking for Friends
by Gordon Ramsay
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?