Swiss Chard Wrap Rice with Anchovy Nut Ssamjang

Ingredients

Swiss Chard쌈밥 : Rice 70g, Brown Rice 10g, Barley 10g, Swiss Chard 50g, Water 400g, Broth Anchovy 2g, Dried Kelp 2.5g, - 멸치견과류쌈장 : Kelp Broth 10g, Onion 3g, Doenjang (Soybean Paste) 2.5g, Green Onion 2.5g, Gochujang (Red Chili Paste) 2.5g, Small Anchovy 2.5g, Walnut 2.5g, Pine Nuts 2.5g, Peanuts 2.5g, Chopped Garlic 2.5g, Plum Extract 2.5g

Instructions

1. 1

   Add broth anchovy and dried kelp to ⅔ cup water and boil to make broth, and steam Swiss chard on a trivet using this heat.

   
2. 2

   Finely chop the kelp used for the broth and cook multi-grain rice with rice, brown rice, and barley.

   
3. 3

   Lightly stir-fry the small anchovy in a dry pan and chop, and also chop the nuts with a knife.

   
4. 4

   Chop the onion and green onion.

   
5. 5

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

   
6. 6

   Place about 30g (1 spoon) of rice on the Swiss chard, add about 5g of anchovy nut ssamjang, and wrap with the Swiss chard leaf.