Ssam Bap with Mackerel Pike
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- seasoning
- 1 tablespoon canola oil
- pinch black pepper
- 1 tablespoon rice wine
- assorted leafy lettuces and leaves some leaves steamed
- cooked multi-grain rice or brown rice to serve
- 1 can makerel pike or tuna drained but reserve 3 tbsp liquid
- 0.5 small onion, chopped
- 0.5 zucchini, chopped
- 0.5 tablespoon minced garlic
- 0.5 cup water
- 0.5 green chilli, chopped optional
- 1 scallion, chopped optional
- 2 tablespoon doenjang
- 1 tablespoon gochujang
- 2 tablespoons korean chilli flakes (gochugaru)
- Carbohydrate 22.2212912890866 g
- Cholesterol 0 mg
- Fat 15.8168165658012 g
- Fiber 7.02742964967873 g
- Protein 7.93928671676632 g
- Saturated Fat 1.33650034866353 g
- Serving Size 1 1 Serving (448g)
- Sodium 1260.73776323716 mg
- Sugar 15.1938616394079 g
- Trans Fat 0.628951603038632 g
- Calories 252 calories
1. Combine all the seasoning ingredients in a small mixing bowl, set aside. 2. In a small sauce pan, saute onion and garlic in oil over medium heat until soft. Add the fish, reserved juice, and the water and bring to boil. 3. Add the sauce to the pan and stir. Add the zucchini and bring to boil again. Reduce the heat to med-low and simmer for 7-8 minutes or until the mixture thickens a little. 4. Add the chili and green onion, if using, and let it cook for another 1-2 minutes. 5. Remove from heat and let it cool. It will thicken more as it cools. 6. To serve the dish, place 1 tablespoonful of rice in the middle of lettuce, top with the fish topping sauce, about 1/2 Tbsp, and gently bunch the lettuce together and eat in ONE bite.
