Snack · Korean · 10 min
Steamed White Anchovy and Scallion Parcels with Ginger-Soy Aromatics
- Calories
- 139
- Protein
- 11g
- Carbs
- 14g
- Fat
- 5g
Ingredients
- 37.4 g fresh anchovies
- 26.3 g cabbage
- 15.8 g kohlrabi
- 15.8 g broccoli
- 15 g carrots
- 15 g kale
- 11.7 g gochujang paste
- 5.9 g ginger
- 1.06 tsp soy sauce
- 0.5217 tsp sesame oil
- 1.06 tsp water
- 11.7 g scallion
Method
- 01Set up a bamboo steamer or metal steaming rack over a pot of water and bring to a steady boil.
- 02Finely mince the ginger and thinly slice the scallions.
- 03Decompose and arrange the vegetable blend (napa cabbage, kohlrabi, broccoli, carrots, and kale totaling 83.6g) in an even layer on a parchment-lined heatproof plate that fits in the steamer.
- 04Arrange the fresh white anchovy fillets over the bed of vegetables.
- 05In a small bowl, whisk together the gochujang paste, soy sauce, sesame oil, and 1 teaspoon of water until smooth. Drizzle over the anchovies and vegetables, then sprinkle with the minced ginger.
- 06Place the plate into the steamer, cover tightly, and steam over medium-high heat for 5 to 6 minutes, until the anchovies are fully opaque and reach 145°F (63°C) and the vegetables are tender-crisp.
- 07Carefully remove the plate from the steamer, garnish with the sliced scallions, and serve hot.
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