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Kim Chee Peanuts

Natalie Behn/Unsplash+

BY The Editors

PUBLISHED April 12, 2022

These roasted peanuts are coated with sweet-spicy kochujang and garlic salt, and are one of the key ingredients in Sheldon Simeon's Maui Kale Salad with Sweet Onion Dressing.

 

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Kim Chee Peanuts

Prevent your screen from going dark

Makes about 2 cups 1x

Units Scale

Ingredients

  • 2 tablespoons sugar
  • 1 tablespoon neutral oil
  • 1 tablespoon kochujang (Korean chili paste)
  • 1/2 teaspoon kochugaru (Korean chili flakes)
  • 1 teaspoon garlic salt
  • 2 cups raw peanuts

Instructions

Preheat the oven to 325°F. Line a baking pan with parchment paper.

In a large saucepan, stir together the sugar, oil, and 1 teaspoon water over medium heat. Once the sugar is dissolved, remove it from the heat and stir in the kochujang, kochugaru, and garlic salt. Add the nuts, stirring to coat evenly.

Spread the nuts out in the baking pan. Bake until the nuts are toasted and glossy, 15 to 20 minutes, stirring once. Break the mixture apart. Cover and store at room temperature for up to 2 weeks.

– Recipe reprinted with permission from Cook Real Hawai’i by Sheldon Simeon and Garrett Snyder, copyright © 2021. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.

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