Mikas Korean Sesame Seed Cookies Ggae Gwa Ja Recipes

SESAME SEED COOKIES - INDIA

Steps:

• Preheat oven to 325 degrees Fl.
• In a large bowl, sieve the flour with salt and baking soda.
• Add sugar, butter, 2 eggs, caraway seeds and blend well.
• Add the milk a little by little and knead to a smooth dough.
• Roll out on a floured board 1cm thick and cut out with fancy cookie cutters.
• Brush with remaining well beaten egg and sprinkle heavily with sesame seeds.
• Place on a greased baking sheet.
• Bake in a 325 degree oven for 10 minutes.
• Cool and enjoy with a good cup of tea. .

SESAME SEED COOKIES

Steps:

• In a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking skillet and stirring frequently to keep them moving. Remove from heat and set aside.
• Measure flour and remaining ingredients into a large mixing bowl.
• With hand-held mixer at low speed, beat until well blended, occasionally scraping bowl. With spoon, stir in 1/2 cup sesame seeds.
• Using about 2 teaspoons of dough for each cookie, shape into ovals about 2 inches in length; roll in remaining toasted sesame seeds. Place ovals about 1 inch apart on ungreased baking sheets. Bake in preheated 350° oven for about 20 minutes, or until lightly browned. Remove cookies to wire racks to cool. Store in tightly covered container for up to 1 week.
• Makes about 36 sesame seed cookies.

KOREAN SESAME SEED COOKIES

Steps:

• Roast white and black sesame seeds seperately in dry pans until they start to pop.
• Remove from pan onto plates.
• Slowly heat sugar and syrup in a pan, stirring constantly, until sugar dissolves.
• Divide the sugar and syrup mixture, mix one half with the white and the other with the black sesame seeds.
• Spread both mixes onto seperate parchment or non stick baking paper sheets, cover with another sheet and flatten, then remove top sheets and lay the black sesame layer on top of the white one and remove the sheet from the black layer.
• With the help of the underlying sheet roll the black and white layers tightly into a roll, so that the white layer encloses the black one.
• Let the roll cool, then slice into about 1/4 to 1/3 inch slices.

SESAME COOKIES

Steps:

• Cream the butter with the sugar.
• Add the egg, beat then add the flour, baking powder, salt, vanilla and sesame seeds.
• Beat well.
• Drop teaspoons of dough on a greased baking sheet making sure to space out each cookie.
• Bake in a preheated oven of 340 F for 8 to 10 minutes or until the cookies are hard.
• Let cool few seconds, then take them off the baking sheet carefully.
• Chilicat had 35 cookies, using a 1-teaspoon scoop.

BLACK SESAME SEED COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Put black sesame seeds and sugar in a food processor and process until the mixture looks like a black paste.
• Add egg white and vanilla extract and mix.
• Put the mixture in a plastic zip-lock baggie, cut off a tip of the bag; or put in a pastry bag.
• Swirl the mixture out on an ungreased cookie sheet. I like making my cookies 1.5 x 1.5 inches so there are enough swirls, they look snail/turd like. They don't spread so having about an inch apart from the cookies will be fine.
• Bake for 11-15 minutes. If you like your cookies softer, leave them in for 11 minutes. Longer will be crispier.

MIKA'S BULGOGI

Steps:

• Mix together everything except meat to make marinade. Rip meat into small pieces and add meat to marinade mixture. Mix in very well and let sit overnight.
• Preheat a large skillet with sesame oil. Add beef mixture and cook until browned.
• Serve over rice.