Difference between revisions of "Sesame Seed Sauce"
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* 4 tablespoons light [[soy sauce]] | * 4 tablespoons light [[soy sauce]] | ||
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# Toast the [[sesame seed]]s in a fry pan over medium low heat, stirring constantly (approximately 5 minutes). | # Toast the [[sesame seed]]s in a fry pan over medium low heat, stirring constantly (approximately 5 minutes). | ||
# Crush with mortar and pestle or in a blender. | # Crush with mortar and pestle or in a blender. | ||
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[[Category:Sauce Recipes]] | [[Category:Sauce Recipes]] | ||
| − | [[Category:North Korean Vegetarian]] | + | [[Category:North Korean cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Sesame seed Recipes]] | [[Category:Sesame seed Recipes]] | ||
[[Category:Vinegar Recipes]] | [[Category:Vinegar Recipes]] | ||
Latest revision as of 06:43, 14 July 2012
Description
File:Sesameeee.jpg
Sesame Seed Sauce
This Korean sesame seed sauce is served over cooked or raw vegetables. It can be kept in the fridge for several days. It is also an excellent sauce for meat.
Ingredients
- ½ cup sesame seeds
- 1 tablespoon sugar
- 3 tablespoons vinegar
- 4 tablespoons light soy sauce
Procedures
- Toast the sesame seeds in a fry pan over medium low heat, stirring constantly (approximately 5 minutes).
- Crush with mortar and pestle or in a blender.
- Mix in remaining ingredients.
- Store in a bottle in the fridge.
