Korean cooking: 호두땅콩조림 hodu dang-kong jorim
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! 
Hey, could I trouble you for an english translation of the recipe you have?
I literally can’t find the recipe anywhere :p
Thanks
Sure. Here it is.
WALNUTS AND PEANUTS IN SOY SAUCE
Ingredients
1/3 cup shelled walnuts
2/3 cup raw peanuts
Half a red chilli
Some sesame seeds (for garnish)
Sauce
1 tablespoon soy sauce
3/4 cup kelp stock (simmer a piece of kelp (tashima / konbu) in water for a few minutes to make stock)
1 1/2 tablespoons choengju rice wine
1 tablespoon sugar
1 tablespoon starch syrup
1 teaspoon ginger juice
Method
1. Boil some water and parboil the walnuts. Throw away the water.
2. Boil more water and boil the peanuts for 3 minutes. Remove peanuts from water.
3. Mix the sauce ingredients together and heat up in a pan.
4. When the mix is boiling, add the walnuts and peanuts and simmer on a low heat.
5. When the nuts and sauce mix have cooked together and the sauce liquid is reduced, chop and add the red chilli.
6. Serve with a sprinkling of sesame seeds.