Best Korean Sesame Seed Cookies Recipes

MIKA'S KOREAN SESAME SEED COOKIES (GGAE GWA JA)

Mika's Korean Sesame Seed Cookies (Ggae Gwa Ja) image

I got this recipe on an adoption site after I adopted my daughter from S. Korea. They are so yummy and addictive!

Provided by Mika G.

Categories Dessert

Time 22m

Yield 24 cookies

Number Of Ingredients 9

Ingredients

1 cup butter (REAL, NO substitutions)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon baking soda
1 teaspoon hot water
1 teaspoon vanilla extract
3 cups flour
3/4 cup toasted sesame seeds

Steps:

Cream butter with brown and white sugars. Add eggs and beat well. Add baking soda, hot water and vanilla extract. Mix well.
Stir in flour and sesame seeds to make a stiff dough. Cover and chill until dough is firm.
Roll heaping teaspoonfuls into balls; place on greased baking sheet, about 2" apart. Flatten slightly. Bake at 325 degrees for 10-12 minutes.

Nutrition Facts : Calories 222.3, Fat 11.7, SaturatedFat 5.5, Cholesterol 38, Sodium 116.6, Carbohydrate 26.8, Fiber 1.4, Sugar 13, Protein 3.4

KOREAN SESAME SEED COOKIES

Korean Sesame Seed Cookies image

I got several recipes from a Korean friend at the university. This is one of the few sweets recipes - a no bake gluten free candylike cookie which looks quite pretty. For the syrup I've so far used molasses, agave and rice syrup successfully. Cooking time doesn't include cooling time.

Provided by Mia in Germany

Categories Candy

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 4

Ingredients

50 g sesame seeds
50 g black sesame seeds
65 g brown sugar
8 tablespoons syrup

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.

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