Georgia Magazine - June 2023 - 36

GEORGIA Cooks
These crispy chickpeas from Eric Kim have just the right
balance of flavor. Yangnyeom means " seasoned " in Korean.
Gochujang is a sweet, spicy and savory sauce that can be found
in the international section of most grocery stores. Garnish this
dish with iced scallions, if desired.
CRISPY YANGNYEOM CHICKPEAS WITH
CARAMELIZED HONEY
1 (15-ounce) can chickpeas, drained, rinsed, dried on a paper towel
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
3 tablespoons ketchup
1 tablespoon gochujang
1 tablespoon strawberry jam
1 tablespoon soy sauce
1 tablespoon minced garlic
1 tablespoon honey
1 tablespoon toasted sesame seeds
2 large scallions, julienned into long thin strips, soaked
in ice water*
Preheat the oven to 400 degrees. On a sheet
pan, toss the chickpeas with the olive oil and a few
pinches of salt and pepper. Bake until crispy, 25 to 30
minutes, shaking the pan halfway through baking.
Meanwhile, in a small saucepan or skillet,
combine the ketchup, gochujang, strawberry jam, soy sauce and
garlic and bring to a gentle simmer over medium-high heat,
stirring constantly. Cook this yangnyeom sauce until fragrant,
about 1 minute.
Add the crispy chickpeas to the saucepan and continue to
cook, stirring constantly, until the sauce reduces slightly and
gets absorbed by the chickpeas and the chickpeas get sticky,
about 2 to 3 minutes.
Move the chickpeas to one side of the pan and add the
honey to the empty side. Let the honey bubble up, stirring all
the while, and cook down until reduced and caramelized, about
Natalie Keng says " dirt beans " is how her mom literally
translates the colloquial Mandarin word for peanut, so it
recognizes that peanuts are legumes, not nuts.
Keng notes that boiled peanuts are as traditional in China
as they are in Georgia.
MY DAD'S " CHINESE-Y " SURPRISE DIRT BEANS
1 pound unshelled raw peanuts
1/4 cup naturally brewed soy sauce
4 tablespoons muscovado sugar or 4 tablespoons dark brown sugar
1 tablespoon salt, optional
2 cinnamon sticks or 1 teaspoon ground cinnamon
1 teaspoon minced shallot or 1 garlic clove, peeled, smashed
2 or 3 star anise pods
Water, as needed
36 Georgia Magazine June 2023
1 minute. Stir the chickpeas into the honey and watch as they
glisten up. Remove from the heat.
To serve, transfer the chickpeas to a plate and sprinkle with
the sesame seeds.
*Soaking long strands of scallions in ice-cold water will cause
scallions to curl. This garnish doesn't make or break the dish, but it
looks fun and adds volume and freshness to the plate. The icy soak
softens the oniony bite from the scallions, allowing you to eat them
like a salad. Serves 4.
Reprinted from " Korean American. " Copyright ©2022 Eric Kim.
Photographs copyright ©2022 Jenny Huang. Published by Clarkson
Potter, an imprint of Random House.
In a large pot or bowl of water, soak the peanuts for
15 minutes to remove dirt. Rinse until the water runs clear;
drain well. Dispose of any grit that has settled to the bottom of
the pot. Note: If you would like to help the peanuts absorb more
flavor in a shorter amount of cooking time, gently crack the tip
of each peanut's shell.
In a slow cooker, combine the peanuts, soy sauce, sugar,
salt (if using), cinnamon sticks (or ground cinnamon), minced
shallot (or smashed garlic) and star anise pods. Add enough
water to cover the peanuts. Place a heatproof plate on top to
keep the peanuts from floating up during cooking. Cover and
cook on high for about 6 hours, or to the desired tenderness.
Note: Keng's family prefers the peanuts al dente rather than super
soft. They're easier to remove from the shell that way, too. Serves 4.
Reprinted with permission from " Egg Rolls & Sweet Tea " (Gibbs
Smith, 2023) by Natalie Keng.
PHOTOGRAPHS ©2022 JENNY HUANG / REPRINTED FROM " KOREAN AMERICAN. " COPYRIGHT ©2022 ERIC
KIM. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF RANDOM HOUSE.

Georgia Magazine - June 2023

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