[Korean] How to cook Puffed rice crackers with edamame salsa, ssamjang and sticky soy

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Ingredients

  • 15 rice crackers (see Note)
  • ABC kecap manis (sweet soy), to garnish
Ssamjang
  • 35 g doenjang (Korean soybean paste) (see Note)
  • 70 g gochujang (fermented Korean hot chilli paste) (see Note)
  • 1 tbsp olive oil
  • 20 ml sesame oil
  • ¼ cup white sesame seeds, toasted
  • ¼ cup caster sugar
  • 1 clove garlic, crushed to a paste
Edamame salsa 
  • 150 g podded edamame
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tbsp lemon juice
  • 1 spring onion, thinly sliced
  • 1 clove garlic, crushed
  • 15 g ginger (1 small knob), finely chopped

Directions