Anchovy ssamjang (spicy dipping paste) recipe - ingredients, nutrition and when to eat it
Anchovy ssamjang is a savory paste made by simmering anchovies with doenjang and gochujang until thick. Serve it with leafy greens for wraps or alongside rice.
Anchovy ssamjang is a savory paste made by simmering anchovies with doenjang and gochujang until thick. Serve it with leafy greens for wraps or alongside rice. Its rich, fermented flavor and the anchovies’ savoriness make it a tasty addition to a simple home-cooked meal.
Seafood · 10 minutes to cook
Nutrition (per 77.8g serving): 113.8 kcal · protein 11.5g · carbohydrate 6.3g · fat 4.6g · sodium 905.3mg
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 anchovies are on the large side, crumble them after toasting so they’re easier to add to wraps.
Tips: If the ssamjang is too thick, thin it with water, one tablespoon at a time.
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Ingredients (1 serving)
- Dried anchovies — 15 g
- Doenjang (fermented soybean paste) — 0.5 Tbsp
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Green onion — 0.3 stalk
- Garlic — 1 pc
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 2 Tbsp