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

Ingredients

• 15 rice crackers (see Note)
• ABC kecap manis (sweet soy), to garnish

• 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

• 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