Sesame oil is extracted from sesame seeds by pressing. In Asian cuisine, two distinct types are used for entirely different purposes: cold-pressed unroasted sesame oil, and dark toasted sesame oil — the latter is what most recipes call for and what most people recognise by smell.
Toasted sesame oil (the condiment)
Dark, amber-brown sesame oil from roasted seeds: this is the finishing oil of East and Southeast Asian cooking. It is added at the end of cooking (or not cooked at all), drizzled over noodles, used in dipping sauces, and whisked into dressings. The intense toasted-nutty aroma and flavour are the point.
It has a low smoke point (~170°C) and should not be used for stir-frying — the flavour compounds that make it valuable are volatile and are driven off (and can turn bitter) at high heat. If used for stir-frying, only a small amount at the very end of cooking is appropriate.
Brands differ significantly. Korean toasted sesame oil (참기름, chamgireum) is often pressed from full-roasted seeds and has a deeper, nuttier character than many Chinese or Japanese versions. Korean sesame oil is the standard for bibimbap and gimbap rice.
Light/unroasted sesame oil (the cooking oil)
Pale yellow, neutral-flavoured cold-pressed sesame oil: this is a cooking oil with a high smoke point (~230°C), suitable for stir-frying. It lacks the toasted aroma. Used in some Middle Eastern cuisines; also in certain Chinese restaurant stir-fries as a neutral high-heat oil with subtle nutty base note.
Regional application patterns
- Japan: toasted sesame oil used in small amounts as a finishing element; gomashio (sesame salt) and goma dressing use ground sesame rather than oil
- Korea: toasted sesame oil used liberally in namul (seasoned vegetables), bibimbap rice, and meat marinades; considered essential, not optional
- China: light drizzle of toasted sesame oil in dumplings, hot and sour soup, and wontons; generally a smaller proportion than Korean usage
- Southeast Asia: used in stir-fries alongside fish sauce; less prominent than in East Asian cuisines
Storage
Toasted sesame oil is high in polyunsaturated fats and turns rancid faster than most oils. Refrigerate after opening; discard if it smells sour or off rather than toasted. Typical shelf life: 6–12 months refrigerated.