|Toasted sesame seeds are one of the essential Korean ingredients.
Koreans barely ever used raw sesame seeds in their dishes.
Sofar I haven’t seen any toasted sesame seeds in either Waitrose or Morrison supermarkets yet.
Toasted sesame seeds can be used as a seasoning in marinades, dressings and almost all types of “Bnachan” (side dishes) as well as for garnishing a variety of foods such as Gimbab and other vegetarian dishes.
Toasting the seeds brings out the full nutty and crunchy flavour.
Preparation Time : 3 minutes
Begin by emptying the seeds from their packet into a big deep pan.
Do not use a shallow fry pan because the sesame seeds will jump all around when you toast them!
Additionally, it is important that your pan is dry without any oil.
Add your sesame seeds and leave them for 30 seconds on a medium heat.
After 30 seconds, start to stir them with a big wooden spoon in a clockwise or anti-clockwise direction. Do not stop stirring or they will burn.
Keep stirring until the sesame seeds’ colour becomes light brown. This should take less than 2 minutes overall.
Change the heat frequently from medium to low and back again for another minute.
Then turn off the heat when the sesame seeds are light brown but keep stirring for a minimum of another minute whilst the pan cools down.
When you finish them remove the sesame seeds from the pan to an bowl to prevent them burning from the residual heat of the pan.
Waiting for the sesame seeds to cool down and then keep them refrigerated if you do not want to use them immediately.
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