Swiss Chard Ssambap with Anchovy Nut Ssamjang

Photo: Korea Ministry of Food and Drug Safety

Swiss Chard Ssambap with Anchovy Nut Ssamjang

Name: Swiss Chard Ssambap with Anchovy Nut Ssamjang
Cuisine: South Korea
Ingredients: 70 g Swiss chard ssambap: rice; 10 g brown rice; 10 g barley; 50 g Swiss chard (geundae); 400 g water; 2 g soup anchovies (gukmyeolchi); 2.5 g dried kelp; 10 g Anchovy nut ssamjang: kelp broth; 3 g onion; 2.5 g doenjang (soybean paste); 2.5 g green onion; 2.5 g gochujang (Korean chili paste); 2.5 g small dried anchovies; 2.5 g walnuts; 2.5 g pine nuts; 2.5 g peanuts; 2.5 g minced garlic; 2.5 g plum syrup (maesil-aek)

근대쌈밥과 멸치견과류쌈장

Rice

RiceCourse

407kcal · per serving

2/5Spice

No pork

Jump to recipe ↓

Recipe

Swiss Chard Ssambap with Anchovy Nut Ssamjang

🌶 Spicy 2/5No porkNo meat or alcoholContains: gluten, soy, nuts, fish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Swiss chard ssambap: rice근대쌈밥 : 쌀
70 g
brown rice현미
10 g
barley보리쌀
10 g
Swiss chard (geundae)근대
50 g
water물
400 g
soup anchovies (gukmyeolchi)국멸치
↔ No soup anchovies (gukmyeolchi)? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
2 g
dried kelp건다시마
2.5 g
Anchovy nut ssamjang: kelp broth멸치견과류쌈장 : 다시마국물
10 g
onion양파
3 g
doenjang (soybean paste)된장
↔ No doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
2.5 g
green onion파
2.5 g
gochujang (Korean chili paste)고추장
↔ No gochujang (Korean chili paste)? Sriracha or another chili paste with a little miso and honey gets close. It won’t have the same fermented depth.
🛒 Where to buy: Most large supermarkets now carry it in the Asian aisle; Korean grocery stores have more brands
2.5 g
small dried anchovies잔멸치
↔ No small dried anchovies? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
2.5 g
walnuts호두
2.5 g
pine nuts잣
2.5 g
peanuts땅콩
2.5 g
minced garlic다진 마늘
2.5 g
plum syrup (maesil-aek)매실액
2.5 g

Nutrition per serving

407kcal

76.1gCarbs

11.7gProtein

6.1gFat

456.8mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Put the soup anchovies and dried kelp in 2/3 cup of water and boil to make a broth, and use this heat to steam the Swiss chard on a steaming rack.
Finely chop the kelp used for the broth and cook multigrain rice with the rice, brown rice, and barley.
Lightly stir-fry the small dried anchovies in a dry pan and mince them; chop the nuts with a knife as well.
Mince the onion and green onion.
Mix the gochujang, doenjang, nuts, onion, minced garlic, plum syrup, green onion, and anchovy-kelp broth to make the anchovy nut ssamjang.
Place about 30 g (1 spoonful) of rice on the chard, add about 5 g of anchovy nut ssamjang, and wrap with the chard leaf.

💡 TipInstead of Swiss chard, you can use aster greens (chwinamul), cabbage leaves, or pumpkin leaves.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.