sesame

Taste and Texture

Sesame seeds when roasted have a nutty, wholesome aroma; using them whole leaves a small, crisp bite. The more they are ground, the more the aroma and oiliness come out, making the seasoning feel softer and richer. When referring to perilla seeds, the aroma is more grassy and earthy, and using powder adds cloudiness and a toasty richness to soups or sauces. Therefore, for a clean finish, whole sesame is better; for a thicker texture, perilla seed powder fits better.

Main uses

• For namul, cucumber salads, and kimchi seasonings with low moisture, add whole or ground sesame at the end to enhance the nutty aroma.
• Sprinkle whole sesame on bibimbap, rice bowls, kimchi, or roasted vegetables to complement color and chewy texture.
• Sesame salt is good in dressings for soy sauce, sesame oil, minced garlic, etc. If the aroma seems weak with only whole sesame, crush or grind some and mix.
• Perilla seed powder is used in soups, dumplings, mushroom dishes to add body and a nutty depth to the broth. It may not be suitable for clear, transparent broth.

Preparation tips

• If foreign objects are in whole sesame, spread on a wide plate and pick out first before use.
• If using raw sesame, dry-roast in a pan over low heat to bring out aroma, then cool completely. If color darkens and smoke starts, the heat was too high, so move to residual heat to prevent burning.
• For namul, lightly crush with a mortar or grinder so the skins crack slightly; this helps aroma.
• Rinsed sesame should be dried well before roasting. If roasted while wet over high heat, steam prevents aroma and even roasting is difficult.

Cooking characteristics

• Sesame aroma intensifies with heat, but being small seeds, they can scorch quickly in a short time. When a nutty smell arises and a few seeds pop lightly, turn off the heat.
• Whole sesame resists dissolving in broth, so it mainly serves aroma and garnish. If you want the broth to be thick, perilla seed powder or finely ground sesame is better.
• Ground sesame releases aroma quickly when mixed with water and oil, so it pairs well with seasonings. If boiled long, the fresh roasted aroma can dull, so add at the end if aroma matters.
• Using sesame oil with sesame increases nuttiness. In dishes that already have fatty meat or strong pastes, reduce the amount to avoid heaviness.

Good combinations

• Pairs well with soy sauce, salt, garlic, green onion, and sesame oil, naturally fitting into Korean-style namul dressings.
• For bland vegetables like spinach, bean sprouts, zucchini, mushrooms, sesame aroma fills the flavor gap.
• Finishing with whole sesame on spicy and sour dressings can soften the sharp taste.
• Perilla seed powder goes well with mushrooms, potatoes, and doughs for dumplings that are soft and starchy, but may feel heavy in light dressings with lemon or vinegar.

Points to consider when substituting

• If sesame is unavailable, finely chopped nuts or sunflower seeds can partially compensate for texture and nuttiness, but not the aroma.
• In dressings needing sesame salt, crushing whole sesame slightly before adding gives a closer effect.
• Perilla seed powder is not a one-to-one substitute for sesame. If its distinct aroma and broth thickness are required, it may be better to omit and adjust seasoning instead.
• For decorative and light nuttiness only, you can add a little sesame oil or sprinkle roasted seeds, but not a substitute for dishes where a thick broth is needed.