Sesame seeds (korean kae)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Sesame seeds (korean kae)
  Korean    Condiments  
Last updated 6/12/2012 1:22:39 AM. Recipe ID 55389. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Sesame seeds (korean kae)
 Categories: Korean, Condiments, Ethnic
      Yield: 1 Servings
  A small supply of sesame seeds should be kept on hand if any korean
  cooking is planned. These seeds should always be crushed and roasted.
  1.  Pruchase a jar of white sesame seeds.
  2.  In a heavy skillet, over a very low flame brown the seeds until
  they turn dark golden. Shake the pan and stir the seeds from time to
  time. If the sesame seeds have browned carefully, they will pop and
  jump in the pan. Sesame seeds taste best when roasted to a dark
  golden color.
  3.  Allow the seeds to cool to room temperature in the pan. Crush
  them with a mortar and pestle or in a blender. Crushed in either
  manner, the juice from the seeds will escape. Stored in an air-tight
  jar, the seeds will keep for months.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 55389 (Apr 03, 2005)

[an error occurred while processing this directive]