Steamed Pumpkin Leaves recipe - ingredients, nutrition and when to eat it
This simple side dish is made by steaming summer pumpkin leaves until tender and wrapping them around rice with soybean paste or ssamjang.
This simple side dish is made by steaming summer pumpkin leaves until tender and wrapping them around rice with soybean paste or ssamjang. The leaves are moist with a subtle green aroma, and go well with rice for a light meal on a hot day.
Vegetables · 15 minutes to cook
Nutrition (per 618g serving): 70.6 kcal · protein 6g · carbohydrate 12g · fat 1.2g · 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: Steam thick or large leaves for an extra 1–2 minutes so the stems soften too.
Tips: Let the steamed leaves cool briefly before eating; they’ll be easier to handle and wrap.
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Ingredients (1 serving)
- Pumpkin leaves — 100 g
- Ssamjang — 1 Tbsp
- Water — 500 ml