Ttukdak Hyung's Braised Anchovy Ssam Rice
A spicy gochujang and doenjang braise with fresh anchovies, ugeoji, and radish, simmered down to a rich glaze for ssam rice
Ingredients needed 2 servings
Recipe
Cooking tips
- Make sure to boil the ugeoji before using.
- Use fresh anchovies that have been cleaned, with guts and heads removed.
Recommended for
- Those who want to make a spicy yet savory braised fish dish that steals the rice.
- Those who prefer a deep-flavored braise with a harmony of ingredients like radish, ugeoji, and fresh anchovies.
- Those who want a hearty and healthy meal with pumpkin leaf ssam and rice.
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