Flavorful Anchovy Ssamjang: A Delicious Home-Style Korean Dipping Sauce
Easy and Delicious Anchovy Ssamjang Recipe
When you’re craving a satisfying meal, this Anchovy Ssamjang is a game-changer! It’s a rich and savory Korean dipping paste that pairs perfectly with fresh쌈 (ssam) vegetables, transforming a simple meal into a delightful feast. Made with simple pantry ingredients, this recipe is easy for anyone to follow. The nutty flavor of the anchovies combined with the deep, savory notes of doenjang (soybean paste) and gochujang (red chili paste) makes it incredibly addictive. Get ready to finish a bowl of rice in no time!
Main Ingredients- 1 cup dried anchovies (small size, or larger anchovies with heads and guts removed)
- 1/4 onion (finely minced)
- 1/4 green onion (finely minced)
Cooking Instructions
Step 1
Heat a little cooking oil in a wide pan over low heat. Add the finely minced onion and sauté until translucent. This process draws out the natural sweetness of the onion, adding depth to the ssamjang.
Step 2
Once the onions are lightly softened, add the minced green onion and the prepared anchovies. Sauté over medium-low heat until the anchovies become lightly golden and fragrant. Roasting the anchovies thoroughly removes any fishiness and enhances their nutty flavor.
Step 3
Add the doenjang and gochujang in a 2:1 ratio (2 Tbsp doenjang, 1 Tbsp gochujang). Stir well to combine with the other ingredients and cook for about 1 minute. If the mixture seems too dry, add a tiny splash of water. This helps prevent the paste from sticking and burning, and ensures a smooth incorporation of flavors.
Step 4
Add 1 Tbsp of mirin to eliminate any potential fishy odor from the anchovies. Stir in 1/2 Tbsp of sugar to balance the saltiness and add a subtle sweetness. The sugar is key to mellowing out the robust flavors of the pastes. Keep stirring as you cook to ensure everything is well combined.
Step 5
If you prefer a spicier ssamjang, now is the time to add the finely minced chili pepper(s). This will give your ssamjang a pleasant kick that complements the rich savory flavors beautifully.
Step 6
Reduce the heat to medium and let the ssamjang simmer until it thickens to your desired consistency. The ssamjang is ready when it coats the back of a spoon and has a thick, spreadable texture. If it becomes too thick, add water a teaspoon at a time to adjust. Once cooled, transfer to an airtight container and store in the refrigerator. Enjoy this homemade ssamjang with fresh vegetables, rice, or as a flavorful dip!
