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 fruits 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 keep the skins intact and absorb the sauce better with a softer texture.
Before braising the peanuts, par-boil them, and discard the brownish cooking liquid. This will remove the tartness of the skins and any impurities the skins might have.
These sweet, savory, and slightly chewy peanuts are quite addictive! I often pick at a few to eat as a snack. They are also great as a drinking snack (anju, 안주).
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1 cup raw shelled peanuts with skins
- 2 tablespoons soy sauce
- 2 tablespoons rice wine or mirin (or white wine)
- 1 tablespoon sugar
- 2 tablespoons corn syrup, Korean oligodang or honey (1.5 TB)
- 1 cup water or dasima broth
- 1/4 teaspoon sesame seeds - optional garnish
Instructions
- Add the peanuts and 2 cups of water to a small pot, bring it to a boil, and boil for about 5 minutes.
- Drain the peanuts, discarding the cooking liquid.
- Return the peanuts to the pot. Add the soy sauce, rice wine (or mirin), sugar, corn syrup, and water (or dasima broth).
- 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.
Sophie Hulse says
Love this banchan! It was a great addition to our home k-bbq. I’m just wondering how long it lasts in the fridge.
Hyosun says
It should be okay for up to 2 weeks. Enjoy!
sal says
Hello! thank you for this recipe! Is it okay if I use corn starch powder instead of corn syrup?
Hyosun says
No.. not the same thing. You can use rice syrup or honey instead. Use less if using honey because honey is sweeter.
em says
Thank you!! This recipe is delicious and spot on to the Korean side dish I know and love. I have missed it until now.
Hyosun says
oh that’s great to hear! I love it too.
Irene says
Is it possible to make this recipe with walnuts or other nuts?
Hyosun says
Yes, you can use other nuts.
lilquiz says
Love this! My Korean friends at my local restaurant suggested adding garlic. I also added the corn and minced green onion. Love the combination of textures.
Anu says
these are delish!!!!!!!!!!!So easily made,I am a fan.
Dan says
delectable! there’s one that i love, is with peanut! thanks for sharing this recipe!
Danielle says
Hello! This may be a silly question; but after the recipe is completed can they be reserved for a later time? Or should they be served right away after the sauce thickens? Thank you!
Mariel Mariano says
HI! Any substitute for rice wine?
Cheeyih Lee says
Kamsahamnida!
Cigdem says
Hi
I had these in Seoul. Happy to find the recipe. Would love to try but I can’t find corn syrup here. What do you suggest as a substitute? And how can I store leftovers and how long? Thanks, Cigdem
Hyosun says
You can use honey instead. Honey is sweeter so use a little less. Keep it refrigerated up to 2 to 3 weeks. Enjoy!
C Park says
I just made this recipe, it tasted super yummy but i think my peanuts may be too crunchy still.. it said to cook them in the sauce for 20 minutes but mine was cooking for over an hour and it was still crunchy (it also took that long for the sauce to thicken..) i dont know what I’m doing wrong, I’ll try boiling them for longer than 5 minutes in the first go
Jennifer says
I just made this dish last night. It was delicious! Thank you~
David Pack says
Hello Hyosun, I did a few things to your braised peanuts, adding corn, green onion and tofu. People liked it. A question— the southerners {Alabama} boil peanuts and I’ve heard their texture is like a bean in American chili. My peanuts [ I cook them longer than you] still have some stiffness to them. Is that in sync with Korean style? I could send you a pic of my dish, if you like.
Hyosun says
Hi David! Yes, it is. This Korean side dish is a bit chewy, definitely not like beans in chili. Adding corn and other things sounds interesting. You can post a photo on the Koreanbapsang Facebook page or Instagram tagging @Koreanbapsang if you have one of these. or Add the photo to the comment section here. Thanks!
David Pack says
Hello Hyosun, I tried the braised peanut recipe. I wonder — how soft are the peanuts supposed to be? It tastes good, but should the nuts be as soft as properly softened beans?
Thank you, David
Hyosun says
Hi David – The peanuts in this dish are to have some bite to it. You can preboil much longer if you want them to be softer, but they may not get mushy like soft beans.
David Pack says
looks really good, going to try this week, thank you
Joong Koog says
Thank you for this wonderful recipe. It’s new to me and I’ll try this at home.
Lysiane says
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.
Victoria says
I’m making the peanuts today! Also made the spinach and cucumber banchun this morning – AWESOME!! Your recipes are my favorites. Thanks so much for making them so easy to follow.