Steamed Pumpkin Leaves with Rice and Ssamjang recipe - ingredients, nutrition and when to eat it
This dish pairs gently steamed pumpkin leaves with rice and savory ssamjang, a thick, salty soybean paste condiment, wrapped up in each leaf.
This dish pairs gently steamed pumpkin leaves with rice and savory ssamjang, a thick, salty soybean paste condiment, wrapped up in each leaf. The fresh, green aroma of the leaves goes well with the rich, earthy flavor of the paste, making it a simple choice for lunch or dinner at home.
Vegetables · 20 minutes to cook
Nutrition (per 293.3g serving): 397 kcal · protein 10.5g · carbohydrate 75.9g · fat 5.3g · sodium 420.4mg
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: If the leaves are tough, steam them for 1–2 minutes longer; take tender young leaves out sooner.
Tips: Ssamjang can taste quite salty, so start with a little and add more to taste.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pumpkin leaves — 6 sheet
- Rice — 1 bowl
- Ssamjang — 1 Tbsp
- Toasted sesame seeds — 1 tsp
- Sesame oil — 0.5 tsp