Introduction

Heugimja (흑임자) is the Korean name for black sesame seeds. While white sesame (chamkkae) is sprinkled on almost every Korean side dish, black sesame is treated as something a little special: it is ground into silky porridge for breakfast or recovery meals, blended into nutty drinks, and used in rice cakes, ice cream and salad dressings. This guide explains what heugimja is, how to use it and how to make classic heugimja-juk.

Heugimja at a Glance

What it is

• Black sesame seeds, sold whole, toasted or ground

Main ingredients

• 100% black sesame seeds (powders and drinks may add grains or sugar)

Taste

• Deeply nutty and toasty with a slightly earthy, bittersweet edge

Main uses

• Heugimja-juk (porridge), black sesame dressing, lattes and shakes, rice cakes, ice cream

What is Heugimja Made Of?

Heugimja is simply the seed of sesame varieties with black hulls. The hull stays on, which gives it a stronger, earthier flavor than hulled white sesame. You will find it in Korean markets in several forms:

• Raw black sesame: needs washing and toasting before use.
• Toasted black sesame (bokkeun heugimja): ready to sprinkle or grind.
• Black sesame powder (heugimja garu): finely ground, for porridge, drinks and baking.
• Instant black sesame porridge or drink mix: blended with rice or grains and sugar – just add hot water or milk.

What Does Heugimja Taste Like?

Toasted black sesame tastes richer and more intense than white sesame – nutty, roasted and slightly bitter, a bit like dark peanut butter. When ground and cooked into porridge with rice, it becomes creamy, mellow and gently sweet. It pairs especially well with honey, milk and a pinch of salt.

Popular Korean Dishes That Use Heugimja

Heugimja-juk

Silky black sesame rice porridge – the recipe below.

Heugimja Dressing

A creamy black sesame salad dressing with mayo, vinegar and honey – a darker cousin of chamkkae dressing.

Heugimja Latte

Black sesame powder whisked into warm milk with honey, popular in Korean cafés.

Black Sesame Rice Cakes

Tteok coated or filled with ground black sesame.

Easy Heugimja-juk Recipe (Serves 2)

Ingredients

• 1/2 cup short-grain rice, soaked in water for 2 hours
• 1/2 cup toasted black sesame seeds
• 4 cups water (divided)
• 1/2 tsp salt
• 1–2 tbsp honey or sugar (optional)
• A few pine nuts, to garnish (optional)

Instructions

1. Drain the soaked rice. Blend it with 1 cup of water until finely ground.
2. Separately blend the black sesame with 1 cup of water until very smooth. Strain through a fine sieve if you want an extra-silky porridge.
3. Pour the rice mixture and remaining 2 cups of water into a heavy pot. Cook over medium heat, stirring constantly with a wooden spoon, until it starts to thicken (about 8–10 minutes).
4. Add the sesame mixture and lower the heat. Simmer 8–10 minutes more, stirring often so it doesn’t stick, until thick and creamy.
5. Season with salt and sweeten with honey or sugar to taste. Add a little water if it gets too thick.
6. Serve warm, topped with pine nuts.

Tip: Season with salt only at the end – adding salt early can make the porridge thin and watery.

Where to Buy Heugimja

United States

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Amazon
Search Korean black sesame seeds on Amazon
Search black sesame powder on Amazon

H-Mart
Search black sesame on H-Mart

Canada

Search black sesame seeds on Amazon.ca

Europe

Search black sesame seeds on Amazon.co.uk

How to Store Heugimja

Sesame seeds are rich in oil and can turn rancid. Keep them in an airtight container away from heat and light, and refrigerate or freeze after opening – toasted seeds keep their aroma for about 1 month at room temperature or several months in the freezer. Ground black sesame loses flavor fastest, so grind small batches. Leftover porridge keeps 2 days in the fridge; reheat with a splash of water.

Heugimja FAQ

What is the difference between black and white sesame?

Black sesame keeps its hull, so it tastes stronger and slightly bitter. White sesame is usually hulled and milder – see our kkaesogeum guide.

Do I need to toast black sesame?

Yes, if it’s raw. Toast it in a dry pan over low heat for 3–5 minutes until fragrant and the seeds start to pop.

Is heugimja-juk sweet?

Traditionally it is lightly salted and only slightly sweet. Add honey or sugar if you like it more like a dessert.

Can I use black sesame powder instead of seeds?

Yes. Use about 1/3 cup of unsweetened black sesame powder and whisk it into the rice porridge.

Conclusion

Heugimja, Korean black sesame, brings a deep roasted nuttiness to porridge, drinks and desserts. Keep a jar of toasted seeds in the freezer, try a bowl of heugimja-juk on a cold morning, and pair it with toasted Korean sesame oil for even more sesame flavor in your cooking.