Toasted Sesame Seeds
A one-ingredient recipe? It doesn't get easier than that!
Eating Korean: From Barbecue to Kimchi, Recipes from My Home
Published by Houghton Mifflin Harcourt
Editor's Note: When it comes to making your own Toasted Sesame Seeds, this recipe couldn't get any easier! This recipe only has one ingredient and won't take long to make, either. After you're finished the toasting portion of the recipe and the seeds are completely cooled, you can store them for future use, too. The seeds can be used in a multitude of sauces and other dishes, including this recipe for Seasoned Soy Sauce. The next time you feel like whipping up a side dish or main entree, you'll be glad this recipe is on hand and ready to use!
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.
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Taste and TextureCrunchy, Nutty
- 1 cup sesame seeds
Recipes Using Toasted Sesame Seeds
Love sesame seeds? Check out this tasty recipes that use toasted sesame seeds!
- Sesame Spice Chips
- Spinach with Roasted Sesame Seeds
- Sesame-Mixed Vegetable “Noodles” with Herbs
- Citrus and Sesame Granola
- Hearty Greens and Grains with Sesame Tofu Squares Spicy Sesame Ribs
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.
Remove from heat and allow the seeds to cool to room temperature. Store in an airtight container in the refrigerator or freezer.
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.
Read NextAu Poivre Sauce
2005 Cecilia Hae-Jin Lee