Yoon Yi-ryeon's Garlic-Anchovy Gochujang Ssamjang

Ingredients needed 🛒4 servings

• garlic, generously
• anchovies, generously
• Korean mild crunchy green chili pepper, to taste
• gochujang, 1 ladle
• water or soju or cooking wine, 3 tablespoons
• raw sugar, 1 tablespoon (optional)
• sesame seeds, generously
• crushed walnuts, a little
• cooking oil, a little

Recipe 🍳

Cooking tips 💡

• If raw garlic is added directly to gochujang, it takes a long time to cook, but stir-frying it in oil first removes the spiciness so it can be eaten right away.
• The anchovies must be dry-roasted in a pan without oil until crispy to cleanly remove their characteristic fishy and off-putting odors.
• The finished ssamjang can be stored in the refrigerator and used as an all-purpose seasoning for lettuce ssambap, cabbage wraps, or mixed into plain rice.

Recommended for 🙋

• ⭐Those who want a rich seasoning paste to mix into plain white rice when they have no appetite.
• ⭐Those who want to make a special ssamjang for ssambap that delivers a hearty flavor even without meat.