Rice Wrapped in Steamed Pumpkin Leaves with Soybean Paste recipe - ingredients, nutrition and when to eat it
Softly steamed summer pumpkin leaves are wrapped around rice topped with thick, savory soybean paste.
Softly steamed summer pumpkin leaves are wrapped around rice topped with thick, savory soybean paste. The leaves’ gentle aroma pairs well with the hearty paste. It’s an easy choice for a hot day when you want to keep the side dishes simple.
Vegetables · 30 minutes to cook
Tips: Adjust the steaming time to the thickness of the pumpkin leaves. If you steam them too long, they may become too soft to wrap.
Tips: The thick soybean paste gets saltier as it reduces, so start with a little soybean paste and add more to taste.
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Ingredients (1 serving)
- Pumpkin leaves — 6 sheet
- Rice — 1 bowl
- Doenjang (Korean soybean paste) — 1 Tbsp
- Korean zucchini — 0.3 pc
- Onion — 0.1 pc
- Green onion — 0.3 stalk
- Garlic — 0.5 clove
- Dried anchovies — 1 Tbsp
- Water — 60 ml
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp