Start by adding sesame seeds to a dry, hot pan and roast them for a couple of minutes while stirring the entire time; be careful not to burn them. Once they are golden brown and start popping, they are done. Transfer immediately to a plate or shallow bowl and set aside.

Mix butter, sesame oil, chili flakes and salt in a small bowl. Place in the fridge for 15 minutes or more.

Shape the butter mixture into balls the size of walnuts, approximately half an ounce (15 g or 1 Tbsp) each. Roll each ball in the toasted sesame seeds. Store in the fridge or freezer.