---------- Recipe via Meal-Master (tm) v8.02
  Categories: Korean, Condiments, Ethnic
       Yield: 1 servings
   A small supply of sesame seeds should be kept on hand
   if any korean cooking is planned. These seeds should
   always be crushed and roasted.
   1.  Pruchase a jar of white sesame seeds.
   2.  In a heavy skillet, over a very low flame brown
   the seeds until they turn dark golden. Shake the pan
   and stir the seeds from time to time. If the sesame
   seeds have browned carefully, they will pop and jump
   in the pan. Sesame seeds taste best when roasted to a
   dark golden color.
   3.  Allow the seeds to cool to room temperature in the
   pan. Crush them with a mortar and pestle or in a
   blender. Crushed in either manner, the juice from the
   seeds will escape. Stored in an air-tight jar, the
   seeds will keep for months.
   Source: The Korean Cookbook, by Judy Hyun. Typed in by
   Ronnie Wright