Main ingredients
garlicanchoviesKorean mild crunchy green chili peppergochujangsojucooking wineraw sugarsesame seedswalnutscooking oil
Yoon Yi-ryeon's Garlic-Anchovy Gochujang Ssamjang
A rice-stealing gochujang ssamjang made by stir-frying whole garlic cloves in oil to remove their spiciness, then simmering them with savory anchovies and Korean mild crunchy green chili peppers.
Ingredients needed 4 servings
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.
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