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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)

    4.84 from 18 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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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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