[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
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