Rice Dishes

Swiss Chard Rice Wraps with Anchovy Nut Ssamjang

Name: Swiss Chard Rice Wraps with Anchovy Nut Ssamjang
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 70 g Rice; 10 g Brown rice; 10 g Barley; 50 g Swiss chard; 400 g Water; 2 g Soup anchovies; 2.5 g Dried kelp (dasima); 10 g 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 Baby anchovies; 2.5 g Walnuts; 2.5 g Pine nuts; 2.5 g Peanuts; 2.5 g Minced garlic; 2.5 g Green plum extract (maesil-aek)

근대쌈밥과 멸치견과류쌈장

Bite-sized parcels of multigrain rice cooked with kelp, wrapped in steamed chard leaves with a homemade ssamjang of toasted baby anchovies, walnuts, pine nuts and peanuts. Chwinamul, cabbage leaves or squash leaves work in place of chard.

📝 Step-by-Step Instructions

Boil the anchovies and kelp in ⅔ cup of water to make broth, and steam the chard on a rack over the pot at the same time.

Swiss Chard Rice Wraps with Anchovy Nut Ssamjang — step 1

Finely chop the used kelp and cook it with the rice, brown rice and barley.

Swiss Chard Rice Wraps with Anchovy Nut Ssamjang — step 2

Dry-toast the baby anchovies in a pan and chop them, and chop the nuts with a knife.

Swiss Chard Rice Wraps with Anchovy Nut Ssamjang — step 3

Finely chop the onion and green onion.

Swiss Chard Rice Wraps with Anchovy Nut Ssamjang — step 4

Mix the gochujang, doenjang, nuts, onion, garlic, plum extract, green onion and broth to make the ssamjang.

Swiss Chard Rice Wraps with Anchovy Nut Ssamjang — step 5

Place about 30 g (1 spoonful) of rice on each chard leaf, add about 5 g of ssamjang and wrap.

Swiss Chard Rice Wraps with Anchovy Nut Ssamjang — step 6

📊 Nutrition Facts (per serving)

407.3Calories (kcal)

76.1 gCarbs

11.7 gProtein

6.1 gFat

456.8 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.