Type what you have

Ingredients

• ✓ sesame seed
• cucumber
• salt
• green onion
• garlic
• rice vinegar
• sesame oil
• honey
• lemon juice
• rice wine
• red pepper powder
• black pepper

Instructions

1. 1 Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
2. 2 Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
3. 3 Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.
4. 4 Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

By Oriana

Ingredients

• ✓ sesame seed
• spinach
• strawberry
• vegetable oil
• white sugar
• white wine vinegar
• poppy seed
• paprika

Instructions

1. 1 Toss spinach and strawberries together in a large bowl.
2. 2 Whisk oil, sugar, vinegar, sesame seeds, poppy seeds, and paprika together in a medium bowl; pour over spinach and strawberries, and toss to coat.

By JerJer

Ingredients

• ✓ sesame seed
• napa cabbage
• olive oil
• ramen noodle
• almond
• canola oil
• soy sauce
• white sugar
• balsamic vinegar
• white wine vinegar

Instructions

1. 1 Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, and almonds until lightly browned; set aside to cool.
2. 2 Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic, and white vinegars in a blender until smooth.
3. 3 About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

By Carolyn

Ingredients

• ✓ sesame seed
• cucumber
• salt
• rice vinegar
• white sugar
• sesame oil
• garlic
• ginger root
• red chile pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place cucumber slices in a colander and sprinkle with salt; set aside to drain while you prepare the remaining ingredients.
3. 3 Whisk vinegar and sugar together in a small bowl until sugar is dissolved; stir in sesame oil, garlic, ginger, and sesame seeds.
4. 4 Rinse salt off cucumber slices by running under cold water; place in a large bowl.
5. 5 Add sliced red chili peppers and vinegar dressing; toss to coat. Cover and refrigerate the salad until ready to serve. This salad tastes best on the day it is made.
6. 6 Enjoy!

By sandradxb

Ingredients

• ✓ sesame seed
• wood ear mushroom
• lime juice
• soy sauce
• sesame oil
• ginger
• palm sugar
• thai chile pepper
• cucumber

Instructions

1. 1 Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.
2. 2 Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.

By MyNutriCounter

Ingredients

• ✓ sesame seed
• white sugar
• olive oil
• white vinegar
• poppy seed
• onion
• paprika
• worcestershire sauce
• strawberry
• spinach
• almond

Instructions

1. 1 Gather all ingredients.
2. 2 To make the dressing: Whisk sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce together in a medium bowl until well combined. Cover the dressing and chill it in the refrigerator for 1 hour.
3. 3 To make the spinach salad: Combine sliced strawberries, torn spinach leaves, and almonds in a large bowl.
4. 4 Pour dressing over salad; toss to coat.
5. 5 Refrigerate for 10 to 15 minutes before serving.

By TOZENUF

Ingredients

• ✓ sesame seed
• cabbage
• green onion
• ramen noodles
• chicken seasoning
• almond
• white wine vinegar
• vegetable oil
• white sugar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cabbage, green onions, and crushed ramen noodles in a large salad bowl; set aside.
3. 3 Spread almonds and sesame seeds evenly onto a baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
5. 5 Meanwhile, make dressing: Whisk together vinegar, oil, sugar, salt, pepper, and seasoning packet in a medium bowl.
6. 6 Pour dressing over cabbage mixture; toss to coat evenly. Sprinkle with toasted almonds and sesame seeds.

By Mary

Ingredients

• ✓ sesame seed
• spaghetti
• salad dressing
• parmesan cheese
• poppy seed
• seasoning salt
• paprika
• garlic powder
• black pepper
• cayenne pepper
• cucumber
• red onion
• tomato

Instructions

1. 1 Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
2. 2 Whisk salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers together until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ sesame seed
• canola oil
• white sugar
• red wine vinegar
• soy sauce
• butter
• white sugar
• ramen noodle
• flavor packet
• almond
• soy sauce
• bok choy
• green onion

Instructions

1. 1 Whisk canola oil, 1/2 cup sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
2. 2 Melt butter in a saucepan over low heat; add 2 tablespoons sugar and stir until dissolved. Crumble ramen noodles into butter mixture, then stir in ramen seasoning packets, sesame seeds, almonds, and 1 tablespoon soy sauce; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
3. 3 Toss vinaigrette, ramen mixture, bok choy, and green onions together in a large bowl.

By Heather Roscelli

Ingredients

• ✓ sesame seed
• white sugar
• soy sauce
• sesame oil
• garlic
• green onion
• beef short rib

Instructions

1. 1 Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
3. 3 Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By LYZZARD

Ingredients

• ✓ sesame seed
• sweet potato vermicelli
• water
• soy sauce
• brown sugar
• vegetable oil

Instructions

1. 1 Break noodles into medium pieces. Place into a deep dish and cover with hot tap water. Soak for 10 minutes.
2. 2 Meanwhile, whisk boiling water, soy sauce, and brown sugar together in a 2-cup liquid measure.
3. 3 Drain noodles and transfer to a bowl. Pour soy mixture over top and soak for 2 minutes.
4. 4 Heat oil in a large skillet over medium heat. Add noodles and soy sauce mixture. Cook and stir until hot, about 5 minutes.
5. 5 Transfer noodles and sauce to serving bowls. Garnish with sesame seeds.

By SarahandtheCity

Ingredients

• ✓ sesame seed
• soy sauce
• cayenne pepper
• vegetable oil
• potato
• green onion
• red bell pepper

Instructions

1. 1 Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
2. 2 Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 5 minutes. Stir in the onions, bell pepper, and sesame seeds; cook 1 minute more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed, 1 to 2 minutes.

By Chicken_Livers_Stink

Ingredients

• ✓ sesame seed
• soy sauce
• white sugar
• green onion
• sesame oil
• garlic
• red pepper flakes
• short rib

Instructions

1. 1 Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
2. 2 Combine sesame seeds, soy sauce, sugar, green onions, sesame oil, garlic, and red pepper flakes in a saucepan. Simmer over medium-low heat, stirring constantly, until flavors combine, about 10 minutes. Remove from heat and let marinade cool completely, about 15 minutes.
3. 3 Place short ribs in large resealable plastic bags and cover with cooled marinade. Seal and let marinate in the refrigerator, at least 1 hour or overnight for maximum flavor.
4. 4 Preheat grill for medium heat and lightly oil the grate.
5. 5 Drain short ribs, discarding marinade, and cook on the preheated grill until browned, about 5 minutes per side.

By AmyBeall

Ingredients

• ✓ sesame seed
• ✓ sesame seed
• gochujang
• sugar
• sesame oil
• white vinegar
• soy sauce
• sesame oil
• beef stock
• cucumber

Instructions

1. 1 Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
2. 2 Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
3. 3 Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

By santokieann

Ingredients

• ✓ sesame seed
• white vinegar
• black pepper
• red pepper flakes
• vegetable oil
• cucumber
• green onion
• carrot

Instructions

1. 1 In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
2. 2 Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover and refrigerate, at least 5 minutes.

By Paula Stotts

Ingredients

• ✓ sesame seed
• scotch fillet
• soy sauce
• sugar
• sesame oil
• shallot
• garlic
• mirin

Instructions

1. 1 In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
2. 2 Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

By Michael Patten

Ingredients

• ✓ sesame seed
• soybean sprout
• sesame oil
• soy sauce
• chile powder
• garlic
• green onion
• rice wine vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; add bean sprouts and cook, uncovered, until tender yet still crisp, about 15 seconds.
3. 3 Drain in a colander, then immediately immerse in ice water for several minutes to stop the cooking process. Drain well and set aside.
4. 4 Whisk sesame oil, soy sauce, Korean chile powder, sesame seeds, and garlic together in a large bowl.
5. 5 Stir in bean sprouts and toss to coat; sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

By Emmy

Ingredients

• ✓ sesame seed
• soy sauce
• green onion
• white sugar
• garlic
• sesame oil
• black pepper
• flank steak

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, green onion, sugar, garlic, sesame seeds, sesame oil, and pepper together in a bowl.
3. 3 Place flank steak slices in a shallow dish. Pour marinade over top. Cover and refrigerate for at least 1 hour or overnight.
4. 4 Preheat an outdoor grill for high heat, and lightly oil the grate.
5. 5 Quickly grill flank steak slices on the preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
6. 6 Serve hot and enjoy!

By Tenny Sharp

Ingredients

• ✓ sesame seed
• soy sauce
• sugar
• sesame oil
• green onion
• garlic
• flour
• black pepper

Instructions

1. 1 Mix soy sauce, sugar, sesame oil, green onion, garlic, toasted sesame seeds, flour, and pepper in a medium bowl until well combined.

By Curlie

Ingredients

• ✓ sesame seed
• soy sauce
• sugar
• black pepper
• garlic
• green onion
• sesame oil
• beef short ribs

Instructions

1. 1 Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
2. 2 Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.

By Allrecipes Member

Ingredients

• ✓ sesame seed
• napa cabbage
• water
• sea salt
• water
• sweet rice flour
• onion
• garlic
• ginger root
• water
• red chile flake
• fish sauce
• shrimp
• brown sugar
• radish
• green onion

Instructions

1. 1 Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
2. 2 Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
3. 3 Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
4. 4 Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
5. 5 Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
6. 6 Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
7. 7 Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
8. 8 Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

By mykoreaneats

Ingredients

• ✓ sesame seed
• chicken thigh
• soy sauce
• apple
• brown sugar
• garlic
• sesame oil
• gochugaru
• ginger root

Instructions

1. 1 Peel skin from chicken thighs and trim off excess fat. Cut each into single flat 'steak,' working around the bone. Save any smaller pieces for cooking as well. Rinse thighs under cold water, removing any film. Place in a large bowl.
2. 2 Pulse soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger together in a food processor until marinade is smooth.
3. 3 Pour marinade into the bowl with the chicken and stir to coat. Pierce the chicken with a skewer for extra absorption, if desired. Cover with plastic wrap and refrigerate, 6 to 12 hours.
4. 4 Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Cook and stir until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Transfer thighs to a serving plate and garnish with sesame seeds.

By mykoreaneats

Ingredients

• ✓ sesame seed
• soy sauce
• barbecue sauce
• hot pepper paste
• sugar
• ginger root
• red pepper flake
• black pepper
• pork shoulder
• onion

Instructions

1. 1 Whisk soy sauce, barbeque sauce, hot pepper paste, sugar, ginger root, red pepper flakes, sesame seeds, and black pepper together in a small bowl.
2. 2 Place pork in a large bowl. Pour soy sauce mixture over pork; toss to coat. Marinate in the refrigerator, at least 3 hours and up to overnight.
3. 3 Preheat a large skillet or grill pan over medium-high heat. Add pork, discarding marinade. Cook, stirring frequently, until pork begins to brown, about 5 minutes. Stir in onion; cook until soft, about 10 minutes.

By Ann Lee

Ingredients

• ✓ sesame seed
• chicken
• soy sauce
• salt
• black pepper
• green onion
• garlic
• peanut oil
• sugar
• monosodium glutamate

Instructions

1. 1 Using a sharp knife, remove all chicken meat from bones. Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce.
2. 2 In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and monosodium glutamate. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes.
3. 3 Put chicken mixture in previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).

By Cheryl Stark

Ingredients

• ✓ sesame seed
• soy sauce
• water
• sugar
• green onion
• jalapeno pepper
• garlic
• egg
• sesame oil

Instructions

1. 1 Combine soy sauce, water, sugar, green onions, jalapeno, garlic, and sesame seeds together in a large bowl. Add eggs to the bowl, cover, and refrigerate for 8 hours to overnight.
2. 2 Remove eggs from the refrigerator. Slice in half and place on a serving platter. Spoon some of the marinade over top and drizzle with sesame oil to serve.

By Soup Loving Nicole

Ingredients

• ✓ sesame seed
• beef tenderloin
• water
• soy sauce
• white sugar
• green onion
• sesame oil
• garlic
• black pepper

Instructions

1. 1 Combine beef tenderloin, water, soy sauce, sugar, green onion, sesame oil, garlic, sesame seeds, and black pepper in a slow cooker. Cook on Low until meat is tender, 10 to 12 hours.

By kelsimad

Ingredients

• ✓ sesame seed
• vegetable oil
• potato
• water
• soy sauce
• ketchup
• corn syrup
• white sugar
• garlic
• red pepper flakes

Instructions

1. 1 Heat oil in a wok over medium-high heat. Add potatoes; stir-fry until browned in spots and partially cooked through, 5 to 7 minutes.
2. 2 While potatoes are cooking, mix together water, soy sauce, ketchup, corn syrup, sugar, garlic, and red pepper flakes in a bowl.
3. 3 Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens, 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.

By cullivoe

Ingredients

• ✓ sesame seed
• vegetable oil
• chile powder
• ground beef
• soy bean paste
• water
• salt
• pepper
• soft tofu
• egg
• green onion

Instructions

1. 1 Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.

By susi EM

Ingredients

• ✓ sesame seed
• albacore tuna steak
• sugar
• green onion
• garlic
• ginger root
• soy sauce
• sesame oil
• salt
• pepper

Instructions

1. 1 Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
2. 2 In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
3. 3 In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
4. 4 Preheat the oven broiler.
5. 5 Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.

By JFRESNO

Ingredients

• ✓ sesame seed
• onion
• soy sauce
• brown sugar
• garlic
• sesame oil
• cayenne
• salt
• black pepper
• chicken breast

Instructions

1. 1 Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.
2. 2 Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.

By daveparks4