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    Home » Recipes

    Ddangkong Jorim (Soy Braised Peanuts)

    Published 04/18/2017. Updated 01/18/2024

    Jump to Recipe

    A simple but delicious side dish that’s made with peanuts.

    DSC 1937 e1492568177266 - Ddangkong Jorim (Soy Braised 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).

    DSC 1925 e1492568060694 - Ddangkong Jorim (Soy Braised Peanuts)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 1925 150x150 1 - Ddangkong Jorim (Soy Braised Peanuts)

    Ddangkong Jorim (Soy Braised Peanuts)

    4.85 from 19 votes
    Side Dish
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 4
    Print Recipe

    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.
      DSC 1903 1 e1492568465680 - Ddangkong Jorim (Soy Braised Peanuts)
    • Drain the peanuts, discarding the cooking liquid.
      DSC 1914 e1492568517271 - Ddangkong Jorim (Soy Braised Peanuts)
    • Return the peanuts to the pot. Add the soy sauce, rice wine (or mirin), sugar, corn syrup, and water (or dasima broth).
      DSC 1920 e1492568581688 - Ddangkong Jorim (Soy Braised Peanuts)
    • 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.
      DSC 1905 e1492568612354 - Ddangkong Jorim (Soy Braised Peanuts)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Sophie Hulse says

      January 18, 2024 at 2:07 am

      5 stars
      Love this banchan! It was a great addition to our home k-bbq. I’m just wondering how long it lasts in the fridge.

      Reply
      • Hyosun says

        January 18, 2024 at 12:34 pm

        It should be okay for up to 2 weeks. Enjoy!

        Reply
    2. sal says

      April 01, 2023 at 2:46 am

      5 stars
      Hello! thank you for this recipe! Is it okay if I use corn starch powder instead of corn syrup?

      Reply
      • Hyosun says

        April 01, 2023 at 11:55 pm

        No.. not the same thing. You can use rice syrup or honey instead. Use less if using honey because honey is sweeter.

        Reply
    3. em says

      October 15, 2021 at 12:03 pm

      5 stars
      Thank you!! This recipe is delicious and spot on to the Korean side dish I know and love. I have missed it until now.

      Reply
      • Hyosun says

        October 16, 2021 at 12:40 am

        oh that’s great to hear! I love it too.

        Reply
    4. Irene says

      January 13, 2021 at 12:15 pm

      Is it possible to make this recipe with walnuts or other nuts?

      Reply
      • Hyosun says

        January 14, 2021 at 11:54 pm

        Yes, you can use other nuts.

        Reply
    5. lilquiz says

      September 27, 2020 at 4:42 pm

      5 stars
      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.

      Reply
    6. Anu says

      October 15, 2019 at 8:02 pm

      5 stars
      these are delish!!!!!!!!!!!So easily made,I am a fan.

      Reply
    7. Dan says

      May 24, 2019 at 8:12 am

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

      Reply
    8. Danielle says

      April 25, 2019 at 7:34 pm

      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!

      Reply
    9. Mariel Mariano says

      January 26, 2019 at 8:36 pm

      4 stars
      HI! Any substitute for rice wine?

      Reply
    10. Cheeyih Lee says

      January 02, 2019 at 5:05 pm

      5 stars
      Kamsahamnida!

      Reply
    11. Cigdem says

      December 22, 2018 at 2:18 pm

      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

      Reply
      • Hyosun says

        December 24, 2018 at 10:30 am

        You can use honey instead. Honey is sweeter so use a little less. Keep it refrigerated up to 2 to 3 weeks. Enjoy!

        Reply
    12. C Park says

      February 19, 2018 at 3:36 am

      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

      Reply
    13. Jennifer says

      October 18, 2017 at 11:51 am

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

      Reply
    14. David Pack says

      July 18, 2017 at 3:01 pm

      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.

      Reply
      • Hyosun says

        July 23, 2017 at 3:41 pm

        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!

        Reply
    15. David Pack says

      June 21, 2017 at 7:14 pm

      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

      Reply
      • Hyosun says

        June 25, 2017 at 1:00 pm

        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.

        Reply
    16. David Pack says

      April 21, 2017 at 8:42 pm

      looks really good, going to try this week, thank you

      Reply
    17. Joong Koog says

      April 20, 2017 at 7:11 am

      Thank you for this wonderful recipe. It’s new to me and I’ll try this at home.

      Reply
    18. Lysiane says

      April 19, 2017 at 7:29 am

      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.

      Reply
      • Victoria says

        October 01, 2024 at 11:17 am

        5 stars
        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.

        Reply
    4.85 from 19 votes (10 ratings without comment)

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