Korean Dried Anchovy Ssamjang with Lettuce Rice Wraps (2 servings)

Remove the heads and guts from 60 g large dried anchovies and pick out thick or sharp bones when possible. Check carefully for remaining bones, especially when serving children.

Put the anchovies and 100 mL water in a small pan, bring to a simmer and cook over medium-low heat until softened. Add a little water if the pan dries out.

Finely chop 80 g onion and 20 g scallion. Rinse 8 lettuce leaves individually under running water and shake dry.

Warm 5 mL sesame oil in a pan and stir-fry the onion, scallion and 5 g garlic until softened; add the simmered anchovies with their cooking liquid.

Stir in 45 g doenjang, then cook gently until thick enough to sit on rice without running. Do not add salt; saltiness varies with the anchovies and paste.

Divide 300 g warm cooked rice among the lettuce leaves, top each with a little anchovy ssamjang and serve immediately. Watch for any remaining bones.