Peanut, black bean, and seasoned soybean snacks.
Braised Black SoybeansIngredients
- 150g of raw peanuts.
- Edamame (washed). Use a suitable amount.
- 800ml of water (for boiling) + 600ml + 1 cup (for reducing/simmering).
- 0.5 teaspoon of sea salt.
- One bottle/container of cooking oil.
- 5g of dashima (kelp).
- 4 tablespoons of soy sauce.
- 1 tablespoon of soup soy sauce (guk-ganjang).
- 1 tablespoon of sugar (or sweetener).
- 2 tablespoons of mirim.
- 3 tablespoons of plum vinegar.
- 1 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
Instructions
In 800ml of cold water, dissolve 0.5 teaspoons of sea salt. Add the raw peanuts and boil for 10 minutes to remove any bitterness. Then, drain the peanuts in a sieve to remove the water.
Heat some cooking oil in a pan and stir-fry the black soybeans for 3 minutes and 30 seconds to remove any fishy smell.
In a pot, combine the roasted soybeans with 600ml of water and some kelp. Bring to a boil, then add Jin-ganjang (dark soy sauce), Guk-ganjang (soup soy sauce), sugar, and mirin (sweet rice wine).
Add the whole peanuts to the pot, cover it with a lid, and simmer over low heat for about 20 minutes.
After removing the kelp, add 1 cup of water and 3 tablespoons of honey, then simmer over medium-low heat for another 10 minutes.
After extinguishing the fire, drizzle with sesame oil and sprinkle with toasted sesame seeds before serving the Korean radish.