Sesame Seeds in BBQ — What are they and why use them in a rub?
Sesame seeds give BBQ dishes a nutty flavor and a little texture. You can use them in a spice blend or add them after grilling. Sesame is common in Korean cooking but is also familiar in other cuisines. Match the amount and heating to your dish: seeds can burn too.
What are sesame seeds?
Sesame seeds are the small, flat seeds of the sesame plant, Sesamum indicum. They come in different colors and preparations:
- White or light sesame seeds: often sold hulled, with a mild, nutty flavor.
- Black sesame seeds: add color contrast and can taste different. Black does not automatically mean stronger or better.
- Toasted sesame seeds: have a more pronounced toasted aroma. This is a processing method, not a separate seed color.
What do sesame seeds do in a BBQ rub?
Nutty flavor
Light toasting can strengthen the nutty character. Heating creates various aromatic compounds; a single substance such as sesamol does not explain the entire aroma. Burning instead produces bitterness.
Texture and appearance
Whole seeds add a little bite and color to meat, fish or vegetables. This is different from the bark formed over a long low-and-slow cook and is not a universal feature of all Korean BBQ.
Adhesion
Sesame contains oil, but whole seeds are not a reliable binder on their own. Pat a wet surface dry if needed and optionally use a thin layer of a suitable binder. Extra oil is not always necessary.
Comparing sesame seeds and sesame oil
| Feature | Sesame seeds | Sesame oil |
|---|---|---|
| Form | Whole or ground seeds | Liquid oil |
| Flavor | Depends on type and toasting | Toasted oil is often strong; other versions can be more neutral |
| Uses | In a dry blend or as a finish | In marinade, sauce or as a flavoring oil |
| Heating | Can brown and burn | Suitability depends on the product and refining; follow the label |
Oil does not belong in a dry rub if it needs to stay dry, but can form part of a wet seasoning. Not all sesame oil is unsuitable for heating. Often use toasted sesame oil sparingly for aroma and follow the product instructions.
Sesame in Korean cooking
Sesame seeds, chamkkae (참깨), are used in sauces, side dishes and as a finish, among other applications. Sesame oil also has its own role. Not every Korean BBQ dish contains the same combination of sesame, gochugaru, ginger and garlic.
Our Korean BBQ Rub contains ingredients including sesame, gochugaru, ginger and garlic. This Korean-inspired dry blend offers its own flavor direction alongside the many marinades, sauces and cooking methods of Korean cuisine. Check the current product label for the full ingredient list, allergens and dosing advice.
What can you use sesame seeds with?
- Chicken: for example, as a finish on Korean chicken wings.
- Beef: as a nutty flavor and texture accent with Korean beef short ribs.
- Pork: a nutty accent with ribs or pork belly.
- Vegetables: for example, on eggplant, zucchini or corn.
To prevent already toasted seeds from becoming too dark during a very hot finish, add them later. Taste a cooked portion with clean utensils and start with a little.
Sesame allergy and storage
Sesame can cause a severe allergic reaction. Sesame oil and spice blends containing sesame also require attention. Check labels, discuss allergies with guests and prevent cross-contact through hands, spoons, bowls and grilling tools. Toasting does not make sesame safe for someone with a sesame allergy.
Store according to the packaging, tightly closed and protected from heat and light. Their fat content means seeds and oil can become rancid. Do not assume one fixed shelf life for every product.