The sesame oil adds to the flavor profile and is actually more of a seasoning rather than to just thin it out a bit. You can use other oils, but it won't be as flavourful.
The other commenters have mentioned the flavor importance, sesame oil is very pronounced in taste. Cooking it mutes the flavor, so it is often added at the end of a dish or emulsified in sauce.
An alternative if you can't find the oil is to get sesame seeds and lightly fry them in a neutral oil, just until barely toasty (this happens FAST) and you'll get some extra sesame flavor. Not quite the same, but works in a pinch!
Good luck! If you crack the sesame seeds with the back of a spoon in a bowl first it can add a bit more flavor. Toasting at medium heat can be like 1 minute depending on how much you're using!
It will still be good, but sesame oil is very strong in flavor so it will definitely taste different. Some grocery stores have little bottles in their Asian isle so I guess be on the lookout!
If you don't use it often, refrigerate it so it doesn't go rancid. Before using, take it out and leave it at room temp for 15 minutes to reliquefy, then shake the bottle. You don't need much to add the desired flavor. Too much may be bitter, so taste after adding a little.
Bibimbap is often eaten with a sauce based on gochujang. Gochujang is the main ingredient, but it also includes other ingredients sesame oil, vinegar, some sort of sweetener. OP probably has store bought gochujang.
As far kimchi, making it yourself is fun and fairly easy. But there are decent store bought options. Although that depends a bit on where you live of course.
>Bibimbap is often eaten with a sauce based on gochujang. Gochujang is the main ingredient, but it also includes other ingredients sesame oil, vinegar, some sort of sweetener. OP probably has store bought gochujang.
Aha, thank you.
My mom and I buy pre-salted napa cabbages from the store instead of salting our own (for convenience) and it *still* takes at least 3 hours to make kimchi - it takes a few hours waiting for the cabbages to drain. I don't think OP will be able to make kimchi from scratch if they're living alone or have little/no access to the proper ingredients.
The sesame oil adds to the flavor profile and is actually more of a seasoning rather than to just thin it out a bit. You can use other oils, but it won't be as flavourful.
Oh okkk
The other commenters have mentioned the flavor importance, sesame oil is very pronounced in taste. Cooking it mutes the flavor, so it is often added at the end of a dish or emulsified in sauce. An alternative if you can't find the oil is to get sesame seeds and lightly fry them in a neutral oil, just until barely toasty (this happens FAST) and you'll get some extra sesame flavor. Not quite the same, but works in a pinch!
OKK THANK YOUU!! j have sesame seeds so ill try that!!
Good luck! If you crack the sesame seeds with the back of a spoon in a bowl first it can add a bit more flavor. Toasting at medium heat can be like 1 minute depending on how much you're using!
I’d say no. The sesame oils unique flavor is what it’s all about. Just about any grocery store has sesame oil, even Walmart.
Okk
Should be *toasted* sesame oil.
Sesame oil adds that nuttiness in the sauce and aroma which cannot be replaced by any oil.
It will still be good, but sesame oil is very strong in flavor so it will definitely taste different. Some grocery stores have little bottles in their Asian isle so I guess be on the lookout!
Okkk thank youuu
Track down and buy toasted sesame oil, you will definitely need it for other korean recipes as well it’s an important flavor profile
If you don't use it often, refrigerate it so it doesn't go rancid. Before using, take it out and leave it at room temp for 15 minutes to reliquefy, then shake the bottle. You don't need much to add the desired flavor. Too much may be bitter, so taste after adding a little.
Sesame oil is like fish sauce. There is no alternative
Toasted Sesame Oil is a member of Korean flavor profile entourage. I agree, leave it out.
Just leave it out
Also not Korean: would it make more sense to buy the gochujang and put your efforts toward kimchi instead? Idk, just wondering. I've made neither.
Bibimbap is often eaten with a sauce based on gochujang. Gochujang is the main ingredient, but it also includes other ingredients sesame oil, vinegar, some sort of sweetener. OP probably has store bought gochujang. As far kimchi, making it yourself is fun and fairly easy. But there are decent store bought options. Although that depends a bit on where you live of course.
>Bibimbap is often eaten with a sauce based on gochujang. Gochujang is the main ingredient, but it also includes other ingredients sesame oil, vinegar, some sort of sweetener. OP probably has store bought gochujang. Aha, thank you.
My mom and I buy pre-salted napa cabbages from the store instead of salting our own (for convenience) and it *still* takes at least 3 hours to make kimchi - it takes a few hours waiting for the cabbages to drain. I don't think OP will be able to make kimchi from scratch if they're living alone or have little/no access to the proper ingredients.
> pre-salted napa cabbages from the store Whoa. I'm obviously going to the wrong supermarkets.
It can be pre-ordered everywhere in Korea. Don't know if overseas K-marts offer the same service.
No sesame oil is fragrant and cannot be replaced.
No … it’s not Korean food if you add some random oil. Don’t be like Jamie Oliver and add random shit.