Sesame oil

Korean cooking ingredients:

Korean: 참기름
Romanized Korean: chamgireum, chamkiereum
Wikipedia entry for this ingredient

Posted Monday, February 25th, 2008 at 11:42 pm

6 Responses to “Sesame oil”:

Raw fish with rice and vegetables (Hwedupbap) - Cooking Korean food with Maangchi:

[...] Sesame oil [...]
August 18th, 2008 at 7:51 pm
Anonymous:

Hi Maangchi, I am using the Kadoya one. Is it better to use the korean’s brand? any much difference? Do you have to keep sesame oil in the fridge or room temperature is fine?
September 9th, 2008 at 12:51 am
Anonymous:

Hi Maangchi, is there any difference between the korean vs japanese’s brand? do you have to keep sesame oil in the fridge?
September 9th, 2008 at 12:52 am
Maangchi:

Hi, Anonymous,
I don’t see much difference between Japanese sesame oil and Korean sesame oil. Yes, after opening sesame oil, I keep it in the refrigerator.
September 9th, 2008 at 5:59 am
Jake Gentry:

Hi Maangchi! I love your site! :D Thank you for making it so I can learn to make Korean food. Is this sesame oil okay? It says traditional… is that what I want?

http://www.koamart.com/shop/34-3027-oil_vinegar_syrup_mayo-sesame_oil__traditional_korean_style__56oz.asp
October 23rd, 2008 at 5:42 pm
Maangchi:

Jake Gentry,
Yes, the sesame oil in that link is good. Thank you!
October 23rd, 2008 at 6:28 pm

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