Скачать или смотреть Braised Peanuts, Korean Banchan

I was first introduced to braised peanuts when I went to a small neighborhood restaurant in Hong Kong. I was so blown away by its taste and crunchiness that I remember eating 3 or 4 servings all by myself. Since then, I always asked for braised peanuts whenever I went to a Chinese restaurant and I tasted many different varieties over the years. Then about 10 years ago, I started to make them at home for my husband. I developed my own recipe with the minimum number of ingredients and making it easier to make at home.

These braised peanuts make wonderful banchan. You can eat them with Korean, Japanese or Chinese style meals. You can also keep them in the refrigerator for up to 6 weeks. They make great addition to salads and poke bowls. Sometimes, I even serve them as side dishes with fried chicken with beer. Hope you will enjoy it as much as we do. Happy cooking and happier eating!

✔️Ingredients
2 cups raw peanuts
1/3 cup rice wine
1/3 cup sugar
1/2 cup soy sauce
1/2 cup water
2 tablespoon toasted sesame seeds

Soak raw peanuts in water for 2 hours. Rinse and boil in water for 5 minutes while removing scum. Drain and set aside. Mix in all the seasoning in a wok or a medium pot. Add the peanuts and braise until the sauce has evaporated and coated the peanuts evenly. Sprinkle sesame seeds and store in a jar in the refrigerator.

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Diana

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