Aromatic Ggomchwi (Korean Wild Chive) Wraps with Rice
Seasonal Delight! Irresistibly Delicious Ggomchwi Wraps (Even My Daughter, Who Refused to Eat Them, Gobbled Up Two Bowls of Rice!)
I’ve made delicious ssam-bap (rice wraps) using ggomchwi, a wild vegetable that captures the essence of spring! This recipe simplifies the steaming process by using a microwave, eliminating the hassle of a steamer. I’ve also prepared two special sauces to enjoy with the wraps. The first is a anchovy-gochujang sauce, made with tiny anchovies, that boasts a rich flavor similar to savory anchovy stir-fry. The second is a ‘gangdoenjang’ (fermented soybean paste stew) that was so good it made my daughter, who usually dislikes ssam-bap, devour two bowls of rice! The aromatic ggomchwi, combined with the deep flavors of gangdoenjang and anchovy-gochujang, enjoyed with barley rice, creates a unique taste that can only be savored in spring. Please enjoy it to your heart’s content before this season passes! Stay healthy today~♡
Main Ingredients- 1 pack Ggomchwi (Korean wild chives)
- 1/2 block Tofu
- A little Onion
- 1 cup Rice water
- 1 handful Small dried anchovies
- 1 handful Dried anchovies for broth
- Barley rice
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Cheonggukjang ssamjang (fermented soybean paste)
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Minced garlic
- Scallions, chopped
- Sesame oil
- Toasted sesame seeds
- 3 Tbsp Honey
- 1 Tbsp Water
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Cheonggukjang ssamjang (fermented soybean paste)
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Minced garlic
- Scallions, chopped
- Sesame oil
- Toasted sesame seeds
- 3 Tbsp Honey
- 1 Tbsp Water
Cooking Instructions
Step 1
First, thoroughly wash the ggomchwi under running water and drain any excess moisture. Instead of using a steamer, we’ll be using the microwave for a convenient steaming process. Place the ggomchwi in a microwave-safe dish, cover it with plastic wrap or a lid, and microwave for about 2-3 minutes. This will wilt the greens and make them tender. (Adjust the cooking time based on your microwave’s power.)
Step 2
Now, let’s make the anchovy-gochujang sauce. Heat a pan over medium heat without adding any oil. Add the small dried anchovies and stir-fry them until they become crispy, being careful not to burn them. This step removes any fishy odor and brings out a nutty flavor.
Step 3
To the crispy anchovies, add 2 tablespoons of gochujang, 3 tablespoons of honey, and 1 tablespoon of water. Stir well and cook over low heat, stirring constantly to prevent sticking. Simmer until the anchovies and paste are well combined. This will result in a delicious anchovy-gochujang sauce that resembles a rich anchovy stir-fry.
Step 4
Next, we’ll prepare the savory gangdoenjang to accompany the ssam-bap. Pour 1 cup of rice water into a small pot or a saucepan and bring it to a boil over high heat.
Step 5
Once the rice water is boiling vigorously, add 1 handful of dried anchovies for broth and let it simmer for about 10 minutes to create an anchovy broth. Remove the anchovies, leaving behind the clear broth.
Step 6
Dissolve 1 tablespoon of doenjang and 1 tablespoon of cheonggukjang ssamjang into the prepared anchovy broth. Add the diced tofu, shredded onion, 1 tablespoon of minced garlic, and some chopped scallions. Cook over medium-low heat until the ingredients are tender and the stew thickens. Finally, drizzle in some sesame oil and sprinkle with toasted sesame seeds for an enhanced aroma and flavor. Your rich gangdoenjang is now ready.
Step 7
Arrange the aromatic steamed ggomchwi, savory anchovy-gochujang, rich gangdoenjang, and warm barley rice attractively on the table. The combination of the ggomchwi’s fragrance, the savory sauces, and the hearty rice grains will fill your mouth with a delightful harmony, bringing a sense of happiness. Enjoy your meal!
