Rich & Flavorful Anchovy Ssamjang (Korean Dipping Sauce)
Rich & Flavorful Anchovy Ssamjang (Korean Dipping Sauce)
How to Make Anchovy Ssamjang: Chef Jeong Mi-gyeong’s Recipe from ‘The Best Cooking Secrets’
Hello everyone! Today, I’m excited to share a fantastic Anchovy Ssamjang recipe from Chef Jeong Mi-gyeong, featured on ‘The Best Cooking Secrets’. While I often make ssamjang with whelks, I’ve been curious about a version using anchovies. This recipe is surprisingly simple to make and boasts a wonderfully deep, umami flavor thanks to the anchovies. It’s perfect for topping rice or enjoying with fresh vegetables. Let’s get cooking!
Main Ingredients- 15g Dried Anchovies for broth (gutted)
- 40g Dried Shiitake Mushrooms (rehydrated)
- 40g Onion
- 2 Korean Green Chilies (Cheongyang peppers)
- 1/4 Green Onion (scallion)
Seasoning- 4 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Green Onion
- 1 tsp Toasted Sesame Seeds
- 1/2 Tbsp Sesame Oil
- 1 cup (200ml) Water (or shiitake mushroom soaking water)
- 4 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Green Onion
- 1 tsp Toasted Sesame Seeds
- 1/2 Tbsp Sesame Oil
- 1 cup (200ml) Water (or shiitake mushroom soaking water)
Cooking Instructions
Step 1
First, prepare all the ingredients for your anchovy ssamjang. Wash and chop the vegetables as needed.
Step 2
Take the dried anchovies meant for broth, remove their heads and insides, and then tear them into small pieces by hand. This step helps to reduce any fishy taste and enhance the savory flavor.
Step 3
Rehydrate the dried shiitake mushrooms in lukewarm water. Here’s a pro-tip: adding a piece of dried kelp (dashima) while soaking can make the mushrooms even more tender. You can also save the soaking water to use in the ssamjang for an extra layer of flavor.
Step 4
Finely mince the onion. Finely chop the white part of the green onion. Slice the Korean green chilies into thin rounds. Adjust the amount of chilies based on your spice preference.
Step 5
Once the shiitake mushrooms are rehydrated, squeeze out the excess water and chop them coarsely. Chopping them a bit larger will give a better texture to the ssamjang.
Step 6
Heat 1 tablespoon of olive oil in a pot over medium-low heat. Add the torn anchovies and stir-fry them carefully, ensuring they don’t burn. Stir-frying the anchovies removes any fishy smell and brings out a nutty aroma and a pleasant texture.
Step 7
Once the anchovies are lightly golden and fragrant, add the chopped shiitake mushrooms and minced onion. Sauté them together until the vegetables become translucent. Then, pour in 1 cup of water (or the reserved shiitake mushroom soaking water) and bring it to a boil. Adding water allows the flavors from the anchovies and vegetables to meld beautifully into the sauce.
Step 8
When the mixture starts to simmer vigorously, add the doenjang and gochujang. Continue to cook over medium-low heat, stirring occasionally to prevent sticking, until the liquid has reduced and the sauce has thickened considerably. Once it reaches your desired consistency, turn off the heat. Stir in 1 tablespoon of minced garlic, 1 tablespoon of minced green onion, 1/2 tablespoon of sesame oil, and 1 teaspoon of toasted sesame seeds. Finally, add the sliced Korean green chilies and mix everything well to combine. Your delicious Anchovy Ssamjang is ready!
Step 9
And there you have it – a wonderfully savory Anchovy Ssamjang! It’s absolutely delicious wrapped in fresh lettuce leaves, and its rich, salty flavor makes it a perfect companion for rice, almost like a hearty stew (jjigae). This ssamjang will surely add a delightful touch to your meals. I highly recommend giving this recipe a try!
