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Recipes that use toasted sesame oil?

overthinkit Sep 8, 2011 06:08 AM

I just tried this wonderful ingredient last night. (Cook's Country's latest issue has a recipe for sesame chicken that uses it.) It's great! I like sesame oil anyhow, but this has a wonderful smoky flavor to it.

Does anyone have any other recipes that use it? I have a whole bottle of it left...

  1. jboeke Sep 9, 2011 06:03 AM

    I love to use it to finish sauteed spinach, served with fish and white rice.

    1 Reply
    1. re: jboeke
      rcallner Sep 9, 2011 03:32 PM

      Yum, jboeke! I've been wondering what to have for dinner and I do think you've answered the question!

    2. mamachef Sep 8, 2011 03:33 PM

      Sliced cucumbers, dressed w/ it and some rice wine vinegar, are awesome. Live a little, throw some minced ginger in it too; also nice w/ bias-cut celery, or beansprouts, or water chestnuts as part of the salad.

      1. Wtg2Retire Sep 8, 2011 01:00 PM

        The one time I purchased toasted sesame oil, it had an entirely burned, unpleasant flavor. Is that the normal flavor of toasted sesame oil?

        9 Replies
        1. re: Wtg2Retire
          inaplasticcup Sep 8, 2011 01:58 PM

          I think a lot depends on the brand. Obviously some are better than others, but in my experience, decent toasted sesame oil never tastes bitter out of the bottle. It's nutty and toasty, yes. Burnt and bitter tasting, no.

          1. re: Wtg2Retire
            overthinkit Sep 8, 2011 02:17 PM

            could it have gone bad? I've heard sesame oil goes bad quickly. Mine didn't tast bitter at all. Smoky, but not bitter.

            1. re: overthinkit
              grangie angie Sep 8, 2011 02:23 PM

              Keep it in the fridge-----stays fresh much longer.

              1. re: grangie angie
                rcallner Sep 8, 2011 02:40 PM

                Bear in mind too that it burns easily and is more a condiment than a cooking oil (though if you're careful you can cook with it). Perhaps the smoky bitter experience was after cooking?

                1. re: rcallner
                  Wtg2Retire Sep 8, 2011 05:58 PM

                  I do believe the recipe I was preparing called for adding the oil to the dish as it was cooking, so perhaps the cooking is what made it have a burned taste. I used it when I got home from the store; however, it could have been on the store shelf for who knows how long and gone bad. I might try it again, so thanks for the tip about refrigerating, grangie angie. Also, I don't recall the brand I bought; would any of you mind recommending a good brand, please.

                  I love sesame seed and use a bath oil made from sesame seed and love the smell (and it feels so good on the skin).

                  1. re: Wtg2Retire
                    alkapal Sep 8, 2011 08:26 PM

                    the ka-me brand is virtually everywhere. it is toasted sesame oil. there is a regular sesame oil, but i see it rarely. it is best to buy from an asian store, i suspect, because of greater turnover -- and choice of size. while you're there, see how much cheaper the rice wine vinegar is there, too.

                    the sesame oil for after bath (neutrogena?) is a blend of plain sesame oil, fragrance, etc.. <i used it so often in college. it ruins sheets. LOL>

                    the bitterness you experienced is most likely from being on the heat too long. i know people say to refrigerate it, but i haven't done so lately. maybe my taste buds are "off," but i haven't noticed a difference. but that is me. ;-).

                    1. re: alkapal
                      alkapal Sep 9, 2011 09:15 AM

                      i have kadoya brand.

                      1. re: alkapal
                        Wtg2Retire Sep 10, 2011 07:43 AM

                        Thank you so much for the brand info, alkapal. I have been planning to go to an Asian store, so will add these brands to my list.

                        1. re: Wtg2Retire
                          alkapal Sep 11, 2011 09:56 PM

                          (don't forget your rice wine vinegar ;-)).

                          since you plan to go shopping, you also might want to have a look at some recommendations about chinese staple ingredients: http://chowhound.chow.com/topics/789721

          2. o
            overthinkit Sep 8, 2011 06:57 AM

            wow, guys, thanks for all these fantastic suggestions! These will keep me busy for awhile...

            1. Chris VR Sep 8, 2011 06:55 AM

              With my garden overflowing with cucumbers, I've been making a simple salad with thinly sliced cucumbers and onions, tossed with rice wine vinegar, salt and a bit of toasted sesame oil.

              1. m
                MRS Sep 8, 2011 06:23 AM

                cold soba noodle salad. cook soba noodles until just soft ( maybe 2 mins) drain and rinse in cool water. Combine w/ soy sauce, mirin and sesame oil to coat. Toss well. Chill in fridge and garnish w/ sesame seeds and slivers of scallion before serving. LOVE this!!

                1. inaplasticcup Sep 8, 2011 06:22 AM

                  Toasted sesame oil is a common ingredient in Korean cuisine, so you might want to look in that direction: boolgohgi or kahlbi (Korean BBQ), in a number of side dishes, as an addition to soy sauce and red chili paste, a finishing oil for bibim bahp... Lots of uses. And you usually use it as a flavoring, not so much to cook in - it's got a low smoke point, and it turns a little bitter when it gets too hot.

                  Here's a basic Korean BBQ marinade to start with:

                  - 1 cup soy sauce
                  - ½ cup sugar
                  - 3 Tablespoons brown sugar
                  - 3 Tablespoons water
                  - 2 to 3 Tablespoons minced garlic, to taste
                  - 2 green onions, chopped
                  - ½ teaspoon black pepper
                  - 1 Tablespoon distilled white vinegar (as a tenderizer if needed)
                  - 1 Tablespoon toasted sesame oil

                  You can use this sauce as marinade for ribeye, chicken thighs and other fattier cuts. You can also use the marinade as a base for dressing and dipping sauces for wontons/gyoza. For dressing, add a little water, vinegar, and a splash of oil. Add some sriracha or chili flakes to use as dipping sauce.

                  4 Replies
                  1. re: inaplasticcup
                    alkapal Sep 8, 2011 06:48 AM

                    i also like the japchae (or chap chae, i've seen it) mung bean noodle dish! http://www.maangchi.com/recipe/japchae

                    1. re: alkapal
                      inaplasticcup Sep 8, 2011 06:52 AM

                      Really good suggestion, alkapal. :)

                    2. re: inaplasticcup
                      overthinkit Sep 8, 2011 06:59 AM

                      sounds great!
                      as a marinade... and then grill the meat? Or do you typically cook the meat some other way?

                      1. re: overthinkit
                        inaplasticcup Sep 8, 2011 07:08 AM

                        Grill or saute/stir-fry it, depending on 1) your preference and 2) the size of the pieces. For example, kahlbi is cross cut short ribs, easy enough to throw on the grill. Ribeye that hasn't been cut, the same. I recommend giving the grill a light brushing of oil so the marinade won't stick too much (it's got a good amount of sugar).

                        OTOH, boolgohgi, which is thinly sliced ribeye, is difficult to grill because it falls between the grate/slat thingies (I can't think of the word right now) unless you have one of those fish grilling type contraptions where the holes aren't so big the meat will fall through. In that case, it's easier to cook it in a fry pan or a wok.

                    3. b
                      Bkeats Sep 8, 2011 06:21 AM

                      Get yourself a Korean cookbook. Used in a variety of meat and vegetable dishes. Pretty much indispensible to the cuisine.

                      1 Reply
                      1. re: Bkeats
                        alkapal Sep 8, 2011 06:45 AM

                        maangchi on facebook and youtube has a TON of korean recipes. http://www.maangchi.com/ the photos are helpful! i think there are at least a couple of threads on chowhound about korean food too….

                      2. alkapal Sep 8, 2011 06:20 AM

                        i love sesame oil, too. if you look at my recent thread about asian ingredient glossary, you will see several dumpling recipes and "roll" recipes from thailand and china. http://chowhound.chow.com/topics/805892

                        the brand i use is is "ka-me," and their site has some good-looking recipes. http://www.kame.com/recipes/chinese-new-year-noodles

                        i just had an asian slaw with the sesame - ginger dressing. panera's recipe hack is good for their thai salad. http://chowhound.chow.com/topics/776220

                        i can't tell you how many sesame-peanut-ginger kind of salad recipes that i've printed…..

                        if you've ever had the community cookbook-style "korean spinach salad" (with a dressing made with soy sauce, ketchup, worcestershire, sugar, grated onions, dried mustard, etc. -- the mustard and onions may be my sister's "doctored" version) and baby spinach, bacon bits, mushrooms, sliced water chestnuts, sliced boiled eggs and FRESH bean sprouts -- i add sesame oil to that one too. http://www.food.com/recipe/korean-spinach-salad-65779 -- this isn't my recipe, but it'll give you an idea. this REAL korean spinach "salad" is probably that dish's inspiration: http://www.koreanhomecooking.com/2011/06/korean-spinach-salad.html

                        i add it to cheap-o ramen soups with some scallions -- sometimes a bit of vinegar, too.

                        it is good with a cucumber salad- simply dressed with the oil and a little rice vinegar. here is a little more elaborate version: http://www.lifesambrosia.com/2009/04/cucumber-salad-with-sweet-thai-chili-vinaigrette-recipe.html (this goes with that panera salad, too).

                        i think you'll be happy to look through these epicurious recipes: http://www.epicurious.com/tools/searc...

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