• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Sesame Seeds (Korean Kae)

  • Recipe Submitted by on

Category: Condiments, Korean

 Ingredients List

  • 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
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Sesame Semolina Bread
Categories: Quick, Breads
Yield: 1 Servings

Small Loaf
1 c Water
1 tb Olive oil
1 tb Barley malt syrup
1 3/4 c Semolina flour
3/4 c All-purpose flour;
1/2 c Sesame seeds
3/4 ts Salt
1 tb Vital wheat gluten
1 1/2 ts Active dry yeast
Large Loaf
1 3/4 c Water
5 ts Olive oil
5 ts Barley malt syrup
3 c Semolina flour
1 c All-purpose flour;
1 c Sesame seeds
1 1/2 ts Salt
5 ts Vital wheat gluten
2 ts Active dry yeast

Pour all wet ingredients into bread machine baking pan. Measure all other
ingredients except yeast into baking pan. Sprinkle yeast over dry
ingredients, being careful not to get yeast wet. Use rapid bake cycle on
your machine for this loaf.

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