Best Sesame Oil for Asian Cooking
Sesame oil divides into two entirely different products: toasted (dark, aromatic, used as a finishing oil) and raw/untoasted (light, neutral, suitable for high-heat cooking). Buying the wrong type will ruin a dish. This guide covers both, with picks by regional cuisine and use case.
Types at a Glance
| Type | Colour | Smoke Point | Best for |
|---|---|---|---|
| Toasted (dark) | Deep amber | ~175 °C — do not fry | Finishing, dressings, marinades, bibimbap |
| Raw / untoasted | Pale yellow | ~210 °C | Stir-frying, deep-frying, neutral base |
| Korean (참기름) | Amber–brown | ~175 °C | Namul, bibimbap, gochujang dips — richer aroma |
| Chilli sesame | Red-amber | ~160 °C | Sichuan cold dishes, dumpling dipping sauces |
Top Picks
Best All-Around Toasted Sesame Oil
Kadoya Pure Sesame Oil (327 ml)
The Japanese benchmark. Cold-pressed from roasted sesame, single-origin, clean nutty aroma without bitterness. Works across Chinese, Japanese, and Korean finishing applications. Use 1 tsp drizzled over a dish just before serving.
Best Korean Sesame Oil (참기름)
Ottogi Premium Sesame Oil (320 ml)
Stronger roasted sesame character than Japanese equivalents. Essential for bibimbap, seasoned spinach (시금치나물), and doenjang jjigae finish. Also the correct oil for Korean BBQ dipping sauce (참기름 + 소금).
Best for High-Heat Cooking (Raw / Untoasted)
Lee Kum Kee Pure Sesame Oil (207 ml)
Lightly processed, higher smoke point, neutral flavour. Use when a recipe needs sesame oil for cooking rather than finishing — e.g., stir-frying noodles where the toasted aroma would overpower. Widely available across EU retailers.
Best Chilli Sesame Oil
Lao Gan Ma Chilli Oil with Sesame (210 g)
Not a pure sesame oil — a crispy chilli-in-oil condiment with strong sesame base. The default for Sichuan-style cold noodles (凉面), dumpling dipping sauce, and mapo tofu garnish. One jar lasts months. Sold everywhere.
How to Choose
- Japanese and Chinese finishing: Kadoya — clean, versatile, available everywhere.
- Korean cooking: Ottogi or another Korean brand (CJ, Sempio) — the heavier roast profile is correct for namul and bibimbap.
- High-heat stir-fry: Use raw sesame or switch to a neutral oil (rapeseed, sunflower) — toasted sesame burns and turns bitter above 180 °C.
- Storage: Keep in a dark cupboard. Sesame oil oxidises quickly — buy smaller bottles if you cook Asian food occasionally. Refrigerate after opening for best shelf life (6–12 months).
Knowledge Graph
Full ingredient data — fatty acid profile, regional variants, storage chemistry, and recipe applications — at the Sesame Oil ingredient page on asian-food.online ↗.