Soy Sauce–Braised Peanuts

By Yi Jun Loh
March 9, 2018
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Author Notes: Soy sauce–braised peanuts feature heavily in Asian cuisine. This dish makes a deeply comforting duo served with congee, and it appears on many Korean banchan spreads. At home, my mom would often braise them together with lotus root soup too.

Here, I riffed on tradition by throwing bacon and spices into the mix, giving it extra umami. They’re delightful on their own, but also great in soups, stews, Asian-inspired pasta, salads, pasta salads…the possibilities are endless!
Yi Jun Loh

Serves: 4-6

  • 2 cups raw peanuts, shelled
  • 1 slice of bacon
  • 4 cups water
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine
  • 3 tablespoons brown sugar
  • 1 teaspoon salt
  • 2 garlic cloves, peeled and smashed
  • 3 cloves
  • 2 star anise
  • 1 cinnamon stick
  1. Soak the raw peanuts in cold water for at least 1 hour, or overnight for up to 12 hours.
  2. Strain and discard the soaking water, and transfer peanuts into a medium-sized pot or small Dutch oven. Add all the other ingredients into the pot, making sure all the ingredients are submerged. (A few peanuts might float to the surface, but that's totally fine!)
  3. Bring to a boil, then lower down to a simmer. Cover the pot and let the peanuts cook for 3-4 hours, until softened and borderline mushy.
  4. Serve as a snack, or with congee, or fold into a salad. The possibilities are endless!

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