Making ssamjang. It's a low-salt ssamjang with lots of onions. I
Ssamjang sold in the market is also delicious, but it is a ssamjang that can be used for many purposes with onions and anchovies.
6 serving
Within 5 minutes
사계절밥상
Ingredients
  • Soybean paste
    5T
  • red pepper paste
    2T
  • crushed garlic
    1T
  • Anchovy
    10ea
  • Sesame
    2T
  • Oligosaccharide
    1T
  • bean powder
    2T
  • onion
    1ea
  • Cheongyang red pepper
    2ea
  • Red pepper
    1ea
  • Water
    2T
  • Mayonnaise
    1T
  • Soju
    2T
Video
Cooking Steps
STEP 1/8
Chop one onion into small pieces, please. If it's hard to chop, you can grind it slightly in a grinder.
STEP 2/8
Chop the cheongyang red pepper and red pepper, too.
STEP 3/8
Remove the head and poop from the anchovies and grind them finely in a grinder.
STEP 4/8
Put onions, ground garlic, and anchovy powder in a pot
Stir-fry onions until they are transparent.
STEP 5/8
When onions are stir-fried transparently, add 5T of commercial soybean paste, 2T of red pepper paste, and 2T of water and boil it.
STEP 6/8
When the soybean paste is dissolved, add 1T of oligosaccharide, 2T of soju, 1T of bean powder, and red pepper, mix well, and boil for about 3 minutes.
STEP 7/8
When it boils, turn off the heat and add sesame seeds and mayonnaise to complete it.
STEP 8/8
Store in an airtight container when cooled.
*You can use Korean anchovies when you make anchovies, but it has less fishy taste and is good to cook. *You can store it for a long time because it doesn't deteriorate if you add soju.
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