Anchovy Ssam-bap: Delicious Stewed Fresh Anchovies Wrapped in Lettuce
How to Make Anchovy Ssam-bap with Deliciously Stewed Fresh Anchovies
Today, I spotted some incredibly fresh anchovies at the market and couldn’t resist buying a pack. I decided to make a flavorful stewed anchovy dish to enjoy as anchovy ssam-bap. By simmering them with fiddlehead ferns and taro stems, the anchovies become tender and infused with savory sauce, while the soft ferns are perfect for a bite. Wrapping them in fresh lettuce with rice creates a complete and satisfying meal that needs no other side dishes. It’s a fantastic way to revive a lost appetite or enjoy a unique delicacy!
Main Ingredients for Anchovy Ssam-bap- 500g fresh anchovies
- 100g boiled fiddlehead ferns
- 100g boiled taro stems
- 1 large onion
- 1 stalk green onion
- 500ml water or rice water for stewing
For Cleaning Anchovies (Removing Fishiness)- 3 Tbsp soju (Korean rice wine) or rice wine
For Washing Lettuce Wraps- 3 Tbsp vinegar
Flavorful Stewing Sauce- 1.5 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1/2 tsp grated ginger
- 2 Tbsp soju (for de-odorizing)
- 1 Tbsp plum syrup or honey
- 1/2 Tbsp sugar
Fresh Lettuce Wraps- 15 lettuce leaves
- 20 perilla leaves
- 10 kale leaves
- 3 Tbsp soju (Korean rice wine) or rice wine
For Washing Lettuce Wraps- 3 Tbsp vinegar
Flavorful Stewing Sauce- 1.5 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1/2 tsp grated ginger
- 2 Tbsp soju (for de-odorizing)
- 1 Tbsp plum syrup or honey
- 1/2 Tbsp sugar
Fresh Lettuce Wraps- 15 lettuce leaves
- 20 perilla leaves
- 10 kale leaves
- 1.5 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1/2 tsp grated ginger
- 2 Tbsp soju (for de-odorizing)
- 1 Tbsp plum syrup or honey
- 1/2 Tbsp sugar
Fresh Lettuce Wraps- 15 lettuce leaves
- 20 perilla leaves
- 10 kale leaves
Cooking Instructions
Step 1
First, rinse the fresh anchovies thoroughly under running water. Ensure they are clean and free of any dirt or debris.
Step 2
To effectively remove any fishy odor, gently rinse the anchovies in water mixed with 3 tablespoons of soju or rice wine. This step helps to eliminate the characteristic smell of anchovies.
Step 3
Now, it’s time to carefully remove the heads and innards of the anchovies. You can gently open the belly and remove the ‘anchovy guts’ or cut off the head and then pull the guts out. Removing them ensures a cleaner taste and smoother texture in the stew.
Step 4
Combine all the ingredients for the stewing sauce in a bowl. Measure out the doenjang, gochujang, gochugaru, fish sauce, soy sauce, minced garlic, grated ginger, soju, plum syrup, and sugar, then mix them thoroughly until well combined. Having the sauce ready beforehand will save you time during cooking.
Step 5
Prepare the vegetables to be added. Slice the onion into strips and the green onion diagonally. (Optional: If you prefer a spicier kick, finely chop some Korean chili peppers.)
Step 6
Rinse the pre-boiled fiddlehead ferns and taro stems, and squeeze out any excess water. Cut them into bite-sized pieces. This preparation ensures they absorb the stewing sauce well and become more flavorful.
Step 7
In a deep pot, create a base layer with the prepared fiddlehead ferns and taro stems. This prevents the anchovies from sticking to the bottom and adds a subtle earthy flavor to the stew.
Step 8
Arrange the cleaned fresh anchovies evenly on top of the vegetable layer. Place them neatly to ensure they cook evenly and become tender without a fishy smell.
Step 9
Spoon the prepared flavorful sauce evenly over the anchovies. Make sure to coat the anchovies thoroughly so they absorb the delicious seasoning.
Step 10
Place the sliced onions on top of the sauce-coated anchovies. The onions will soften as they cook, releasing a natural sweetness that enhances the overall flavor of the stew.
Step 11
Finally, carefully pour in enough water or rice water to cover the anchovies and vegetables. Using rice water will add a richer, more savory depth to the broth.
Step 12
To start, cook with the lid off for the first 2-3 minutes to help release any remaining fishy odors. Once it comes to a boil, reduce the heat to medium, cover the pot, and let it simmer for about 20 minutes. This slow cooking process tenderizes the anchovies and vegetables.
Step 13
After 20 minutes, add the sliced green onions and optional Korean chili peppers. You can also add a pinch of black pepper to taste. Then, increase the heat to high and cook for another 5 minutes, allowing the sauce to thicken and the flavors to concentrate around the anchovies.
Step 14
Now, prepare your lettuce wraps. Soak the lettuce, perilla leaves, and kale in a bowl of water with 3 tablespoons of vinegar for about 10 minutes to remove any pesticide residue or dirt. Afterwards, rinse them thoroughly under running water, gently shake off the excess water, and place them in a colander to drain. This ensures your lettuce wraps are crisp and fresh.
