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Asian Sesame Paste
Description
Asian sesame paste has a coarser texture than Middle Eastern tahini, and is made from black sesame seeds as well as white, giving it a more savoury flavour profile. Sesame paste is widely used in Chinese, Japanese & Korean cooking. Use the asian sesame paste to make famous Chinese dish, Sichuan dan dan noodles or Japanese spinach goma-ae, spinach prepared with sesame dressing.
Ingredients: Black sesame, white sesame, soybean oil, peanut
Quick Comparison
| Settings | Asian Sesame Paste remove | Korean Soy Sauce For Soup remove | Anchovy Kombu Flavour Soup Base remove | Dolsot Bibimbap Kit remove | Beef Kalbi Marinade remove | Japanese Maruhon Pure Sesame Oil remove |
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| Price | 4.94€ | 4.07€ | 4.94€ | 49.38€ | 2.44€ | 6.19€ |
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| Content | Asian sesame paste has a coarser texture than Middle Eastern tahini, and is made from black sesame seeds as well as white, giving it a more savoury flavour profile. Sesame paste is widely used in Chinese, Japanese & Korean cooking. Use the asian sesame paste to make famous Chinese dish, Sichuan dan dan noodles or Japanese spinach goma-ae, spinach prepared with sesame dressing. Ingredients: Black sesame, white sesame, soybean oil, peanut | Also known as guk gang jang, Korean soy sauce differs from the Japanese-style soy sauce also used in Korea in both flavour and colour. Its light brown colour is often preferred as it doesn't discolour clear soups as much as other varieties. Its flavour, meanwhile, is less sweet and more salty than regular soy sauce. Korean soy sauce for soup is a by-product from making doenjang, Korean soy bean paste. Use Korean soy sauce in tkeok-guk soup with tteok rice cakes, thinly sliced beef, shiitake mushrooms, Korean red pepper powder, minced garlic and sesame oil. Korean soy sauce for soup is also used to make Korean namul, vegetable side dishes, and muchim, Korean salads. Ingredients: Water, defatted soybean, wheat, salt, corn syrup, yeast extract, sodium benzoate | Anchovy kombu flavour soup base is a well-balanced seasoning for use with Korean noodle soups and bulgogi hot pots. This soup base with anchovy kombu works well in dishes such as spicy mushroom seafood stew and potato and pumpkin soybean stew. It is also used to make akorn jelly, known as dotorimuk, which is sliced and served with slivered carrots, spring onions, Korean red pepper powder, soy sauce, sesame oil and sesame seeds. Ingredients: Water, anchovy extract, soys sauce, salt spirits, kelp & radish extract, wheat extract, spring onion & onion extract, laver extract, bonito extract, tamarind gum, stabiliser, E415, Onion extract, flavour enhancer: E631, E627, oleoresin black pepper. | Dolsot bibimbap is a Korean rice dish, served in a searingly hot stone bowl – the ‘dolsot’. The dolsot bowl should be slowly brought up to heat in an oven, while the sticky, sushi rice is cooking on the hob. To make bibimbap, sesame oil is heated inside the dolsot bowl, and then the cooked rice is heaped in – so that it starts frying in the sesame oil. Traditional bibimbap is then topped with vegetables, a raw egg yolk and gochujang chilli paste. It’s stirred through at the table – so the egg yolk and rice cook in the heat from the stone dish, and the vegetables stay piping hot. This bibimbap kit contains a recipe card, and enough ingredients to cook our traditional Korean bi bim bap recipe 12-18 times. It contains an authentic Korean dolsot stone bowl, sesame oil, gochujang paste and delicious sushi rice. All you need is a few vegetables to stir fry, and an egg to crack on the top – a great store cupboard supper! Additional dolsot stone bowls are sold separately. Just add one or more, if you'd like the kit to serve more people. | Beef kalbi marinade is used to flavour beef ribs in this much- loved Korean dish. Kalbi dishes are traditionally prepared with rib meat which is marinated in ganjang, Korean soy sauce, and cooked on a hot griddle or grill. Beef kalbi is typically served in restaurants known as kalbi houses where the meat is cooked on grills set in the tables, usually by the customers themselves. The tender, grilled beef ribs are served in crisp lettuce and dipped into ssamjang, a mixture of gochujang hot pepper paste and doenjang soybean paste. When preparing the dish cut the pork ribs in thin slices across the bones to allow the pork kalbi marinade to seep into the meat faster. It also allows the meat to cook more quickly, creating a more tender cut, and making it easier to eat the finished dish with chopsticks. Contains soybean, wheat, oyster, E621. | Maruhon's pure sesame oil is a top quality Japanese sesame oil with a mellow and elegant aroma and flavour. The Maruhon 'Taikyo' sesame oil is carefully pressure extracted from sesame seeds slow roasted at a low temperatures to retain the mild flavour profile. Use this Japanese sesame oil in Japanese, Chinese and Korean cooking. Try stirring the slow roasted sesame oil together with soy sauce and vinegar for light Japanese-salad dressings. For a nutritious Korean side dish, toss 1 tsp of sesame oil with 1 chopped clove garlic and 2tsp soy sauce through blanched and finely chopped spinach. Or drizzle over stir-fries and Korean bulgogi beef just before serving to add a rich sesame flavour. Ingredients: Sesame seeds |
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