Ddangkong Jorim (Soy Braised Peanuts)
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4.9
57 reviews
Excellent
Ddangkong Jorim (Soy Braised Peanuts)
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Ddangkong Jorim is a Korean side dish featuring raw shelled peanuts simmered in a soy-based sauce combined with rice wine, sugar, and corn syrup. The peanuts absorb the savory and subtly sweet flavors, resulting in a tender and richly glazed snack or accompaniment. This braising method softens the peanuts while concentrating the sauce into a thick coating.
Description
Ddangkong Jorim (Soy Braised Peanuts) uses raw shelled peanuts that are first boiled to soften, then drained and simmered in a mixture of soy sauce, rice wine or mirin, sugar, corn syrup or honey, and water or dasima broth. The simmering gently evaporates the sauce, concentrating its salty and sweet elements to coat the peanuts. The optional sesame seed garnish adds a subtle nuttiness and visual finish. This dish presents tender peanuts glazed in a balanced savory-sweet soy sauce, offering a unique side to rice-based meals or a flavorful snack.
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Ingredients
- 1 cup peanuts raw, shelled with skins
- 2 tablespoons soy sauce
- 2 tablespoons rice wine or mirin or white wine
- 1 tablespoon sugar
- 2 tablespoons corn syrup or honey (1.5 TB, Korean oligodang
- 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.
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User Reviews
Overall Rating
4.9
57 reviews
Excellent
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