In ideal conditions, unopened sesame oil can stay fresh for up to 1 year. Make sure to store it in a cool and dry place that’s away from sunlight, like a kitchen cabinet or pantry. They’re typically sold by the bottle, however, you can find bigger tins of sesame oil at most Asian stores. Sesame oil can be found in any grocery store or Asian supermarket. But if you can’t find them in the store, you can also replace them with poppy seeds, and flaxseeds, or completely omit them altogether. Sesame seeds: sesame seeds adds texture and enhance the sesame flavor in this sauce. Sugar: I prefer to use white sugar for this recipe, but you can also substitute it with brown sugar or honey if you prefer. Soy sauce: soy sauce is an essential ingredient in the sauce so I don’t recommend substituting it. This is called Korean Sesame Sauce after all!Īpple cider vinegar: apple cider vinegar adds a natural tangy sweetness to the sauce, but you can also use rice vinegar or white vinegar instead. Sesame oil: since sesame oil is the star of this recipe, I wouldn’t recommend replacing it.
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