Stir-Fried Dried Pumpkin Leaves recipe - ingredients, nutrition and when to eat it
Dried pumpkin leaves are rehydrated and stir-fried with doenjang and perilla oil for a savory side dish.
Dried pumpkin leaves are rehydrated and stir-fried with doenjang and perilla oil for a savory side dish. Their tender texture and mellow soybean paste flavor go well with rice, making them a lovely addition to a warm meal on a cool day.
Side dishes · 35 minutes to cook
Tips: After boiling the pumpkin leaves, simmer them for another 2–3 minutes if the stems are still tough.
Tips: Doenjang varies in saltiness, so add it a little at a time and taste as you go.
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Ingredients (1 serving)
- Dried Pumpkin Leaves — 30 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Perilla oil — 1 Tbsp
- Minced garlic — 0.5 tsp
- Water — 2 Tbsp
- Toasted sesame seeds — 0.5 tsp