Crispy and Savory Walnut Jeon (Su-ho-do)
Crispy and Savory Walnut Jeon (Su-ho-do)
Irresistibly Delicious Walnut Jeon (Su-ho-do): Easy Homemade Recipe
Introducing Su-ho-do, a traditional Korean snack of stir-fried walnuts, reinterpreted with a modern twist. Even if you’re not typically a big fan of walnuts, this recipe might just change your mind – you might find yourself reaching for them non-stop until they’re all gone! The perfect balance of savory and nutty flavors makes it an excellent snack or accompaniment to drinks, and it’s incredibly easy to make, making it a truly fantastic recipe. Now is the perfect time to preserve walnuts, and this Su-ho-do (Walnut Jeon) recipe is ideal for enjoying them. We’ve added almonds for extra texture and nuttiness, referencing the ‘Jeongjo-ji’ culinary text.
Ingredients- 1 handful walnuts (approx. 50g)
- 1/2 handful almonds (approx. 25g)
- 2/5 rice bowl soy sauce (approx. 2 Tbsp)
- 1.5 spoons sesame oil (approx. 23ml)
Cooking Instructions
Step 1
First, prepare your walnuts and almonds. If you are using whole walnuts with shells, blanch them in boiling water to soften the shells, then carefully remove them. Nowadays, shelled walnuts are widely available, so you can opt for those for convenience, just as I did.
Step 2
Place the prepared walnuts and almonds into the soy sauce and let them soak for 15 minutes. This step allows the walnuts and almonds to absorb the savory flavor deeply, enhancing their taste.
Step 3
After 15 minutes, drain the walnuts and almonds using a sieve, letting the excess soy sauce drip off. Gently pat them dry if needed. Be careful not to soak them for too long, as they can become too salty.
Step 4
Now, it’s time to stir-fry the walnuts and almonds. Heat a dry pan over medium-low heat, without adding any oil. Using a dry pan helps prevent the nuts from sticking.
Step 5
Once the pan is adequately heated, carefully add the walnuts and almonds that were soaking in the soy sauce.
Step 6
Immediately drizzle the sesame oil evenly over the nuts. Since there’s soy sauce on the nuts, they can burn easily, so continuously stir them with a spatula or wooden spoon to ensure even cooking. You’ll soon start to smell the rich, nutty aroma of the sesame oil.
Step 7
When you first start stir-frying, the walnuts and almonds will have a lighter brown hue. Continue to cook them gently over low heat.
Step 8
Once the surface of the walnuts and almonds turns a deeper shade of brown and the nutty aroma intensifies, turn off the heat. The soy sauce coating will give them a glossy appearance and an appetizing color. Let them cool down in the pan as they are. The residual heat will help them become naturally crispier as they cool.
Step 9
Your delicious Walnut Jeon (Su-ho-do) is ready! They are wonderful to eat while still warm, or you can store them in an airtight container once completely cooled for a delightful snack or appetizer to enjoy anytime.
