Cucumber Leaf Wraps recipe - ingredients, nutrition and when to eat it
Cucumber leaf wraps are a summer meal of tender cucumber leaves topped with rice and ssamjang, a savory dipping paste, and eaten in one bite.
Cucumber leaf wraps are a summer meal of tender cucumber leaves topped with rice and ssamjang, a savory dipping paste, and eaten in one bite. The leaves’ fresh aroma, crisp stems, and salty ssamjang go well together. They’re a lovely addition to a light lunch or dinner on a hot day.
Vegetables · 15 minutes to cook
Nutrition (per 730.5g serving): 355.2 kcal · protein 6.8g · carbohydrate 70.2g · fat 4g · sodium 420.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The leaves cook quickly, so take them out while their color is still bright to keep their fresh aroma and texture.
Tips: Add the ssamjang a little at a time rather than using too much at once, so the cucumber leaves’ aroma comes through.
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Ingredients (1 serving)
- Rice — 1 bowl
- Ssamjang — 1 Tbsp
- Sesame oil — 0.5 tsp
- Water — 500 ml