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In less than 10 minutes, these spicy, savory, and crunchy Korean-style roasted walnuts can be ready to snack on or to give as a gift this holiday season.
A big chapter in my life officially closed its doors this past Thursday. After 3 1/2 grueling years, I’ve finally gained 4 letters that I shall proudly flaunt at the end of my name – Min, MS, RD. I got a bit nostalgic reflecting on my journey that has been filled with excitement, hope as well as frustration and downright exhaustion. Now that I think about it, the most challenging period was at the very beginning when my footsteps were timid and uncertain, careful not to make a wrong move. As I had absolutely no background and zero knowledge in nutrition, laying out the groundwork – starting with taking care of the prerequisites – seemed very daunting. However, once I took those initial steps, turning back was no longer an option. Keep going forward, I told myself. You can read about my journey to becoming a Registered Dietitian here.
As is the nature of life, when one door closes a new one opens up. It’s now time to get a big girl job and proactively develop my career, one that continues to blossom. While the majority of my colleagues have taken jobs in the hospital setting, WIC, or foodservice, my aspirations are quite different. Blogging for the past two years has really taught me a lot of things I otherwise would have been oblivious to, such as social media and nutrition communication. And after attending the first annual Blog Brûlée Conference, it solidified my desire to continue growing in this area.
I’m currently trying to knock out my “Work With Me” page that will include ways MJ and Hungryman can partner up with companies and brands as well as provide private nutrition counseling. While blogging is always a juggling act, not being a student frees up an incredible amount of time that I can devote to recipe development, food photography, writing, social media engagement, and on and on. 2015 is going to a big year for MJ and Hungryman. I can feel it! But knowing that nothing in life is just handed to you on a silver platter, I’m prepared to give it my all.
But for now, I’d like to slow things down just a tiny bit ;). This past weekend, I celebrated by doing tons of grocery shopping (yes, that’s how I live it up), eating good food (Hello, The Peached Tortilla! Review to come soon), going on a day trip to the quaint town of Salado with my fav ladies from church….
* A big THANK YOU to everyone who congratulated me on Instagram! *
…and taking a mini break from cooking. But roasting walnuts I can do, no matter how lazy I’m feeling.
Cozying up with a blanket and catching up on all my missed episodes of Parenthood (with a huge box of kleenex next to me) while these Korean-style spiced California walnuts were roasting in the oven = a picture perfect Sunday. Soy sauce, gochugaru (or Korean red chili flakes), sugar, and garlic are must ingredients when it comes to Korean dressings/sauces. Instead of sugar, though, I opted for maple syrup for even more richness and complexity.
I didn’t want to turn on the oven, so I thought toasting them in a pan would suffice. However, they weren’t as crunchy as I’d hoped they would be. Thus, I decided to finish them off in the oven. Be sure to keep a close eye on them as they can easily burn. I found 5 minutes was ample time. These would make for a perfect DIY holiday gift, too ;). Just store in an airtight container, tie up in some ribbon and you’re all set! If you’re looking for a more herbilicious version, check out my rosemary and thyme roasted walnuts.
Do you roast your own nuts? With all the possibilities, I’d love to know what your favorite flavors are! Leave me a link to your recipe if desired ;).
Spicy Korean-Style Roasted Walnuts
Ingredients
- 2 cups walnuts
- 2 Tablespoons low-sodium soy sauce
- 2 Tablespoons maple syrup
- 1 teaspoon "gochugaru" or Korean red chili flakes
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with Silpat or parchment paper.
- To prepare sauce, mix together soy sauce, maple syrup, gochuagaru, and garlic powder in a small bowl and set aside.
- Heat a pan over medium heat. Add walnuts and stir frequently for a minute or two. Lower heat and add sauce. Mix until well incorporated and sauce on walnuts becomes sticky, 2-3 minutes.
- Spread coated walnuts evenly on prepared baking sheet. Roast for about 5-7 minutes, stirring halfway, until they become light brown. Remove from heat and cool completely.
Congratulations Min! And these walnuts sound amazing 🙂
Thanks, Kari! You’ve been so encouraging throughout this journey, and I’m so thankful for our friendship. When will you be in the States again?!?!
A HUGE congratulation! What an accomplishment!
Thank you, Rebecca!! It sure feels wonderful 😉
Congratulations Min! I am so proud of you and all your accomplishments! So excited to see where this takes you and to be a part of that journey. You are an amazing woman and I am proud to share my credentials with you! xoxo
P.S. These walnuts look INSANE (!!) and I have a bottle of gochugaru that I never know what to do with!
Thank you, my sweet friend! I’m excited to be on this journey with ya! Your stash of spices never cease to amaze me! Yes, you must make use of that bottle 😉
first of all, a big congrats to you!!! So happy for you. . and wishing you con’t success in 2015 with the blog. . it’s a lot of hard work but I know you can do it!! and Parenthood. . I too was catching up on episodes recently. . did you know it’s the LAST season!!! and you know I already LOVE these roasted walnuts . . add gochugaru and soy sauce to anything and I’m in love!!! Pinned!!
Thanks, Alice! Yes, it’s now starting to feel like a reality. I’m DONE with school!! As for Parenthood..yes…can’t believe it’s the last season…why oh why!! Hehe I knew you’d like these 😉
Min, you are the cutest!! Congratulations on all of your accomplishments! Grocery shopping is one of my favorite activities, too 🙂 I know you have big things in store–just keep doing what you’re doing because you do it so well. Can’t wait to make these walnuts as soon as I get home!
Aww thank you, Kenan! I so wish we could go grocery shopping together. It’d make it that much more fun and exciting!! I can’t wait for you to try these. Let me know how it turns out! 😉
CONGRATS Min!! You deserve the best and wonderful things will open up for you. I too, am seeking to grow my career in nutrition communication. After being in the clinical setting, I realized what it is that I truly love. Being a part of this blogging community was a big help, too 🙂 Follow your dreams and good things will happen. I will be making these nuts along with your other recipes I saved when I get home! This will bring out my Korean side hehe
Thank you, Alanna!! The blogging community is quite an amazing one to be a part of, no? So glad we connected and I look forward to getting to know you more ;).
Congrats on becoming an RD! I recently switched from the hospital setting to blogging setting so that I can stay home with my son. It’s definitely been a transition for me, but I do find blogging rewarding and fun! I’m also creating my “work with me” page – hoping to have it up by the end of the year! Love your blog BTW 🙂
You’re so kind, Elizabeth! Thank you so much! And I’m so glad to hear that your transition has been a good one. I can’t wait to see how your blog continues to blossom 😉
Congratulations again on finishing your degree! I’m excited to watch your blog continue to grow and change with your new skills and experience! 2015 will be a great year. 🙂
These walnuts look addicting. I was just reading about the health benefits of walnuts too! Can’t wait to try!
Thank you so much, my sweet friend! Yes, I sure hope so! Walnuts are good stuff 😉
What a fabulous snack. My husband would love these especially with those delicious flavors.
It sure is! Portion control was very difficult it this one haha
I’m so excited to see what happens girl!! I would totally work with you! 😉
Aww thank you so much, Brittany! You’re always so encouraging 😉