Description

OTTOGI Roasted Sesame 100g

Engrained in Korean history and culture, sesame seeds are something many Koreans just love. Used popularly in a variety of recipes as an ingredient or condiment, sesame has been used for thousands of years for its flavour and health benefits.

Perfectly roasted, Ottogi’s Roasted Sesame enhances the flavour of your dish with a sweet, richer aroma that adds depth, distinction and an unmatchable taste. Containing plenty of protein, thiamin, vitamin B6, and high levels of antioxidants, the seeds are well-known to be good for your heart. Well-roasted from a careful selection of the finest sesame seeds, all sesame seeds adopt a multi-stage selection process to ensure the best quality.

With over 5,000-years of cultivation history, Ottogi respects age-old traditions by providing the finest sesame seeds, quality picked by removing impurities in the selection process.

Korean Soy-Sesame Beef

– ½ cup pear nectar
– 6 cloves garlic, smashed
– 1 2-in. piece fresh ginger, peeled and roughly chopped
– ½ cup OTTOGI Maeil Jin Soy Sauce
– ¼ cup packed light brown sugar
– ¼ cup Ottogi Sesame Oil
– Ottogi Roasted Sesame.
– ¼ cup Asian chili-garlic sauce, such as Huy Fong
– 5 pounds sirloin steak, thinly sliced
– ¼ cup canola oil, divided
– Sliced scallions, sesame seeds, and OTTOGI Taste Cooked Rice for serving

1. Process nectar, garlic, ginger, soy sauce, sugar, Ottogi Sesame Oil, and chili-garlic sauce in a blender until smooth, about 2 minutes. Pour into a large ziplock bag. Add beef; seal bag and turn to coat. Let stand at room temperature for 30 minutes or refrigerate for up to 8 hours.

2. Heat 1 tablespoon canola oil in a large cast-iron skillet over medium-high. Add a quarter of beef; spread in a single layer. Cook, flipping once, until browned, 2 to 3 minutes per side. Transfer to a platter.

3. Repeat, in batches, with remaining 3 tablespoons canola oil and beef. (Discard leftover marinade.)

4. Top with scallions and Ottogi’s Roasted Sesame Seeds.

5. Serve with rice.