Sweet and Salty Ttangkkong Bokkeum (Stir Fried Peanuts)
A side dish made by simmering nuts in a sweet and savory soy sauce seasoning until the liquid is reduced.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish is made by simmering shelled peanuts and walnuts in a sauce boiled with soy sauce and corn syrup until reduced. Adjusting the amount of corn syrup properly ensures it stays tender rather than becoming hard. Mild and nutty, it makes a great side dish for kids.
- Servings
- about 4–6 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Peanuts2 cups
- Walnuts1/2 cup (optional)
Seasoning
- Soy sauce1/2 cup
- Water (or broth)1/2 cup
- Corn syrup (mulyeot)2 tbsp
- Mirin (cooking rice wine)
- Toasted sesame oil
- Toasted sesame seeds
- Walnuts are optional.
Steps
Shell the peanuts and walnuts to prepare them.
Add the above seasoning ingredients to a frying pan, and when it bubbles, add the peanuts and walnuts.
Simmer until the liquid has reduced and thickened slightly, and you are done.
Ppunwife's tips
- If you add too much corn syrup, the liquid can become overly sticky and harden.
FAQ
Can I make this without walnuts if I do not have them?
Yes, walnuts are optional, so you can braise this using only peanuts.
Why does the dish become too hard or overly sticky?
Adding too much corn syrup can cause the sauce to stiffen, turning it sticky and hard, so it is best to use the proper amount.
When should I add the nuts to the sauce?
Pour the seasonings into the pan, and once it comes to a boil and starts foaming, add the shelled nuts and simmer.
Can I use another liquid instead of water?
You can use broth instead of water.
