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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