Bokkeun-kkae — toasted sesame seeds
Toasted sesame seeds add a nutty crunch to bibimbap, noodles, namul and sauces. Toasting them at home brings the aroma back.
Garnish and seasoningSesame is an allergenUpdated Oct 20, 2026
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Ottogi Roasted Sesame Seeds (100 g)
A 3.5 oz (100 g) pack of Korean toasted sesame seeds for garnishing and seasoning. It is part of our pantry starter kit.
What it is
Sesame (Sesamum indicum) is one of the oldest oilseed crops. Wikipedia says it has one of the highest oil contents of any seed and a rich, nutty flavor, and that seeds are white or black. In Korean cooking the toasted white seeds are called bokkeun-kkae (볶은 깨) or just kkae.
Taste and how it is used
Sprinkle a pinch over bibimbap, rice, noodles, namul (seasoned vegetables) and dipping sauces, or crush the seeds into a dressing. Our Bibimbap recipe finishes each bowl with toasted sesame seeds.
Sesame has a long history in Korean food. Wikipedia notes the old royal-court tteokbokki used toasted and ground sesame seeds, and a 19th-century cookbook seasons gim with sesame oil and sesame seeds.
Choosing and storing
Buy a sealed pack of roasted seeds with a nutty smell. If the seeds taste flat, warm them in a dry pan over low heat for a minute or two, shaking until fragrant, then let them cool.
Store in a sealed container away from heat and light. Buy a size you will finish. Sesame is a common allergen.
Seeds vs. oil
Seeds give crunch and a light nutty taste. Sesame oil gives strong aroma and richness. Many Korean dishes use both.
More on K for All
Bibimbap recipeToasted sesame oil (chamgireum)Korean pantry starter kitKorean pantry essentials guideMaangchi – Sesame seeds