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)

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 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).

4.84 from 6 votes
Ddangkong Jorim (Soy Braised Peanuts)
A simple, delicious side dish made with peanuts - sweet, savory, sticky and nutty with a pleasant texture!
Course: Side Dish
Cuisine: Korean
Servings: 4
Author: Hyosun
  • 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 or Korean oligodang
  • 1 cup water or dasima broth
  • 1/4 teaspoon sesame seeds
  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)

Leave a Comment



  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,


  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

  4. 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

    • 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.

  5. 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.

    • 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!

  6. I just made this dish last night. It was delicious! Thank you~

  7. 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

  8. 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

  9. Kamsahamnida!

  10. Mariel Mariano says

    HI! Any substitute for rice wine?

  11. 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!

  12. delectable! there’s one that i love, is with peanut! thanks for sharing this recipe!