Dried Anchovy and Seaweed Wraps recipe - ingredients, nutrition and when to eat it
This side dish pairs savory stir-fried small dried anchovies and tender seaweed with ssamjang, served with rice.
This side dish pairs savory stir-fried small dried anchovies and tender seaweed with ssamjang, served with rice. Its briny aroma and salty, savory flavor go especially well with a warm bowl of rice.
Side dishes · 15 minutes to cook
Nutrition (per 355.5g serving): 463.1 kcal · protein 22.7g · carbohydrate 71.1g · fat 8.3g · sodium 819.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the small dried anchovies are quite salty, shake them in a sieve before frying to remove crumbs for a cleaner flavor.
Tips: Seaweed can turn tough if you fry it too long, so cook it just until the moisture has mostly evaporated.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Dried anchovies — 25 g
- Dried seaweed — 5 g
- Ssamjang — 0.5 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Water — 100 ml