I bought this Korean cookery book on sale at the local bookshop and saw a recipe for a side dish of peanuts and walnuts cooked in soy sauce. I’ve had this kind of panchan side dish sometimes in restaurants.
It’s quite sweet and sticky and nutty and salty all at the same time. Different but interesting. Some people put it in lunch boxes with their rice. My husband doesn’t really like nuts that much but I do, so I’ll probably end up eating all this myself!
The walnuts and peanuts are cooked in soy sauce (간장 kan-jang), sugar (설당 sol tang), starch syrup (물엿 mul-yot), and rice wine (청주 chong-ju, I used mirin though) with a kelp stock (다시마물 tashima mul) The recipe also recommends adding ginger water but I didn’t have that.
It should simmer until most of the liquid has cooked away leaving a sticky and richly flavoured dish. I sprinkled some sesame seeds on top when it was done. It tastes good but the peanuts are a bit hard. Anyway, it looks ok. I’ll have a bit of this and kimchi with rice for my lunch!