Ddangkong Jorim (Soy Braised Peanuts)

Ddangkkong jorim (Soy braised peanuts)

This is a simple but delicious side dish that’s made with peanuts. Made similar to kongjang (soy braised soybeans), this braised peanut dish (ddang-kong jorim, 땅콩조림) is sweet, sticky, savory, and nutty with a pleasant chewy texture! It’s a popular basic side dish (mit-banchan, 밑반찬).

Did you know peanuts are legumes, not nuts, in the botanical sense? They are seeds in the pot like beans. Peanuts actually grow underground, unlike other nuts such as walnuts and almonds, which are fruit of the trees.

For this dish, use raw shelled peanuts with skins. Around here, we’re lucky to have good quality Virginia peanuts, one of the largest varieties. Raw peanuts retain the skins intact and absorb the sauce better with a softer texture as a result, but you can use roasted peanuts if desired.

Ddangkkong jorim (Soy braised peanuts)

The peanuts are first par-boiled, before being braised, and the brownish cooking liquid is discarded. This will remove the tartness of the skins and any impurities the skins might have.

These sweet, savory, and soft peanuts are quite addictive! I often find myself picking at a few to eat as a snack. They are also great as a drinking snack (anju, 안주).

Ddangkong Jorim (Soy Braised Peanuts)
Serves 4
A simple, delicious side dish made with peanuts - sweet, savory, sticky and nutty with a pleasant texture!
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Ingredients
  1. 1 cup raw shelled peanuts with skins
  2. 2 tablespoons soy sauce
  3. 2 tablespoons rice wine (or mirin)
  4. 1 tablespoon sugar
  5. 2 tablespoons corn syrup (or Korean oligodang)
  6. 1 cup water or dasima broth
  7. 1/4 teaspoon sesame seeds
  8. Ddangkkong jorim (Soy braised peanuts)
Instructions
  1. Add the peanuts and 2 cups of water to a small pot, bring it to a boil, and boil for about 5 minutes.
    Ddangkkong jorim (Soy braised peanuts)
  2. Drain the peanuts, discarding the cooking liquid.
    Ddangkkong jorim (Soy braised peanuts)
  3. Return the peanuts to the pot. Add the soy sauce, rice wine (or mirin), sugar, corn syrup, and water (or dasima broth).
    Ddangkkong jorim (Soy braised peanuts)
  4. Bring it to a boil. Reduce the heat to medium and gently boil, uncovered, until almost all the sauce has evaporated, about 20 to 25 minutes. You can increase the heat to medium high during the last few minutes. Stir occasionally and keep your eyes on the pot to avoid burning the peanuts. Sprinkle with the sesame seeds.
    Ddangkkong jorim (Soy braised peanuts)
Korean Bapsang http://www.koreanbapsang.com/

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Comments

  1. Hello ! I discovered your website few days ago and I love it ! Your explanation about recipes are simple to understand. I am a French girl and I am only 21 years old, but I love cooking. It is a pleasure to read your recipes. I don't know if these peanuts are available in France but I will surely cook an other recipe ! I can't wait to read a new recipe from you, Lysiane.
  2. Thank you for this wonderful recipe. It's new to me and I'll try this at home.
  3. David Pack says:
    looks really good, going to try this week, thank you