INGREDIENTS

INSTRUCTIONS

A small supply of sesame seeds should be kept on hand if any korean
cooking is planned. These seeds should always be crushed and roasted.
Pruchase a jar of white sesame seeds. In a heavy skillet, over a very
low flame brown the seeds until they turn dark golden. Shake the pan
and stir the seeds from time to time. If the sesame seeds have  browned
carefully, they will pop and jump in the pan. Sesame seeds  taste best
when roasted to a dark golden color. Allow the seeds to  cool to room
temperature in the pan. Crush them with a mortar and  pestle or in a
blender. Crushed in either manner, the juice from the  seeds will
escape. Stored in an air-tight jar, the seeds will keep  for months.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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