Sesame Seeds (Korean Kae)

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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.

Source: The Korean Cookbook, by Judy Hyun. Typed in by
Ronnie Wright

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