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I’m introducing a delicious, nutritious, healthy, and simple recipe today. Ow ow lots of adjectives, huh? : ) It’s black sesame seeds porridge!
Are you saying, “Uh oh! Warm porridge on hot day?” But this porridge is good for any season. It’s a very popular dish all year round.
The black sesame seeds are a great source of healthy minerals. When you shop for sesame seeds, you’ll find 2 types: raw and toasted. I recommend using raw sesame seeds, and then you can toast them yourself using the instructions in my video. Your porridge will be more delicious this way.
Whenever I toast my sesame seeds, I think about my old friend Eunhee. Right after she got married, she and her husband lived in her mother-in-law’s house for a while. One day her mother-in-law gave her raw sesame seeds and said: “We ran out of toasted sesame seeds. Can you toast these?”
My friend said: “Yes, mother,” very politely. She thought toasting sesame seeds would be easy. She wanted to impress her mother-in-law, so she ran into the kitchen. She put the sesame seeds into a large pan. She figured she would need oil to stir fry, so she added a few drops of vegetable oil and kept stirring.
Her mother-in-law was shocked when she saw this and stopped her right away. “You didn’t wash them?” she asked. Eunhee didn’t know that she needed to wash the sesame seeds before toasting them, and that she wasn’t supposed to use oil. : )
A long time ago in Korea, sesame seeds were always mixed with a little sand or small stones, so we had to wash and drain them many times to get rid of the grit.
Toast sesame seeds
Posted Thursday, July 19th, 2012 at 3:38 pm
Tagged: black sesame seeds, black sesame seeds porridge, heukimjajuk, 흑임자죽, 죽, jook, juk, kkaejuk, korean appetizer, korean food, Korean food blog, Korean kitchen, korean porridge, Korean recipes, korean snack, Korean video recipes, Maangchi recipes, vegetarian food
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